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Rigby's 



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Reliable Candy Teacher 

....AND.... 

Soda and Ice Cream Formulas 




Containing over 500 Recipes for the Manufacture 
of the Most Popular Confections and Summer 
Drinks on the Market, by fs as fs ft ft fe ft 

WILL O. RIGBY 



,A 






x . 



LIBRARY of CONGRESS 
Two CoDies Received 

MAR J 1809 

Qopyritfitl entry 

CLASS o_ XXc No. 

COPY 8.' 



Entered according to the act of Congress in the year 1909, by 

\V. O. RIGBY, 
In the office of the librarian of Congress.-AU rights reserved. 



Inde: 



5X 

&e sue &6 

CANDY FORMULAS. 

A 

A Word to the Employer 8 

Almond Bar 25 

Anise Drops or Squares 55 

Almond Caramels 87 

Almond Cocoanut Cream . 88 

Apricot Centers 92 

Apples on Stick 97 

Almond Paste Dates 103 

Apricot Bon Bons 125 

About Fruit Caramels 130 

Apricot Jelly Cordials 133 

B 

Butter Peanut 23 

Butter Taffy 24 

Barcelona Taffy 25 

Brazil Bar 26 

Broken Mixed 49 

Boston Cream 59 

Butter Scotch Wafers 65 

Butter Scotch Squares 65 

Butter Scotch Chocolates 78 

Blanched Almond Bar 87 

Burnt Sugar or Caramel Color 103 



vi INDEX. 

Butter Cream 109 

Butternut Creams 115 

Brittle Candies 118 

Buttercups 118 

Brazil Creams 122 

Buttercup Chews 134 

c 

Cleanliness of Shop 1 

Chewing Taffy 25 

Cocoanut Kisses, Vanilla 27 

Cocoanut Kisses, Strawberry 27 

Cocoanut Kisses, Chocolate 28 

Cocoanut Bar, Vanilla 28 

Cocoanut Bar, Rose 28 

Cocoanut Bar, Strawberry 28 

Cocoanut Bar, Chocolate 29 

Cocoanut Rose 29 

Cocoanut Diamonds 29 

Cocoanut Diamonds, No. 2 30 

Candy Chains 31 

Cream Fondant, No. 1 32 

Cream Peanuts, Vanilla 50 

Cream Peanuts, Strawberry 50 

Cream Peanuts, Chocolate 51 

Cream Almonds, Old Style 51 

Cream Almonds, No. 2 51 

Cream Patties, Peppermint 53 

Cream Patties, Wintergreen 53 

Cream Patties, Chocolate 53 

Cream Patties, Pistachio 53 



INDEX. vii 

Clove Drops 55 

Cinnamon Drops or Squares 55 

Chocolate Fig Chew Chews 56 

Cocoanut Chocolate Ruffs 60 

Cream Nougat 69 

Cream Squares 69 

Cream Mints 75 

Clove Squares 75 

Cream Figlet 76 

Chocolate Layer Nougat 77 

Cream Raisins 78 

Chocolate Dipped Caramels 78 

Caramel Cream 78 

Cocoa Date Chocolates 79 

Chocolate Boston Chips 80 

Cocoanut Cream Caramels 81 

Chocolate Figlets 83 

Cocoanut Dates 89 

Cream Dates 93 

Cream Almond Dates 94 

Cocoanut Balls, Sanded 94 

Cleveland's Choice 96 

Cherry Creams 97 

Cocoanut Cakes 100 

Cream Chocolate Squares • . 100 

Cheap Cocoanut Jap 101 

Cocoanut Love Squares, Vanilla 102 

Cocoanut Love Squares, Strawberry 102 

Cocoanut Love Squares, Chocolate 102 

Cocoanut Cream Rolls 106 

Coffee Drops 107 



viii INDEX. 

Chocolate Nougat Cup Cakes 108 

Cocoanut Nougat Cup Cakes 109 

Crystalized Almonds 110 

Crystalized Raisins 110 

Chocolate Butter Scotch Ill 

Cream Taffy 113 

Chocolate Almond Cluster 114 

Cinnamon Bon Bons . 119 

Chocolate Butter Snaps 121 

Cocoanut Maple Creams 121 

Cream Nut Squares 125 

Chocolate Strings 125 

Cocoanut Tea Biscuits 126 

Cream Pecan Bar 127 

Cream Walnut Bar 128 

Centers for Milk Chocolates 133 

Comments on Book 135 

D 

Daisy Chocolates 91 

Degrees of Cooking 126 

Dipped Grapes 134 

Dipped Orange Slices 134 

E 

English Walnut Kisses 128 

Egg Puffs 131 

F 

Fruit Bar 23 

French Nougat, Vanilla 58 

French Nougat, Strawberry 59 



INDEX. ix 

French Nougat, Chocolate 59 

Fruit Pudding 62 

Flax Seed Drops 72 

Fruit Jelly Chocolates 74 

Forest Sweets 85 

Fig Glaces 98 

Fig Paste Chocolate 113 

Filbert - Bon Bons 115 

Filbert Brittle 118 

Fig Caramels 130 

Fruit Centers for Bon Bons 133 

G 

Goodies • • • •. ^ 

Ginger Bon Bons 72 

Ginger Chocolates <$ 

Ginger Squares 80 

Gum Drops 93 

Ginger Drops 120 

H 

How to arrange your shop 

How to dip Chocolates in hot weather 13 

How to make Cooling Box 14 

How to prepare Chocolate for dipping 15 

How to make Plaster Paris Moulds 17 

Honeycomb Candy 30 

How to prepare Cream Fondant for dipping. . 32 

How to make Sugar Sand 56 

How to Sand Lemon, Hoarhound, or any kind 

of hard goods for summer use 56 



>> 



x INDEX. 

Hoarhound Wafers 67 

Hoarhound Rolls 71 

Hoarhound Flaxseed Squares 73 

Honev Chocolates 82 

Honey Nougat 117 

How to sell Cream Nut Kisses 128 

Hints on buying supplies 135 

I 

Iceland Moss Squares or Drops, (see Anise 

Drops) 55 

Iceland Moss Wafers 62 

Italian Cream 63 

Ice Cream Centers for Chocolates 95 

Ices for Crystalizing 116 

J 

Johnny Cake, No. 1 57 

Johnny Cake, No. 2 '. 57 

Jersey Lillies 63 

Jap Chocolates 72 

Jim Crow Chocolates 104 

K 

Klondike Nuggets 99 

L 

Lemon Drops or Squares 54 

Lime Drops or Squares 55 

Lemon Cocoanut Cream 113 

Lemon Cuts 124 

Lozenges 127 



INDEX. 



M 



Menthol Honey and Hoarhound Cough 

Drops 52 

Molasses Peppermint 62 

Molasses Wafers 60 

Marshmallow Figlets 82 

Marshmallow Chocolate Brittle 84 

Marshmallows, Vanilla 86 

Maple Creams 99 

Maple Fig Bon Bons 99 

Maple Fig Chocolates 99 

Maple Fondant 104 

Marshmallows, uncooked 105 

Marshmallows, reliable 106 

Maple Nougat 110 

Maple Butter Scotch Ill 

Molasses Peppermint Chips Ill 

Marshmallow Pecan Chocolate 112 

Maple Cream Walnuts 114 

Maple Walnut Chocolates 120 

Maple Cocoa Chocolates 122 

Milk Taffy Chews 131 

Maple Walnut Bar 132 

Marble Cream Bar 132 

N 

New England Peanut 22 

Nut Patties 54 

Nut Cakes or Wafer 60 

Xougat Sponge Chocolates 73 



x ii INDEX. 

Nut Butter Crisp 90 

Nut Squares . . . 120 



Old Style Molasses Peppermint 60 

Opera Cream Dates 79 

Opera Chocolates 85 

Orange Cherry Bon Bons 89 

Orange Cocoanut Cream 112 

Opera Cherry Bon Bons 117 

P 

Plain Talk to Employe 1 

Pointer in melting Chocolate for dipping. ... 12 

Pointer on Dipping Bon Bons 13 

Peanut Squares 23 

Peanut Crisp 26 

Pop Corn Crisp 52 

Peppermint Drops or Squares 54 

Plantation Drops, No. 1 61 

Plantation Drops, No. 2 61 

Plum Chocolates 83 

Pignolia Chocolates 95 

Pineapple Jelly Chocolates 96 

Pipe Stem Bon Bons 96 

Peach Chocolates 98 

Pear Bon Bons 98 

Pignolia Bon Bons . . . 104 

Pop Corn Flake 109 

Pistachio Bon Bons 115 

Pecan Kisses 128 






INDEX. xiii 

Puffed Rice Cakes 129 

Pineapple Caramels 130 

Peanut Butter Chocolates 132 

Q 

Queen Chocolates 95 

R 

Rock Taffy 90 

Roast Almond Chocolates 104 

Rose Tablets 107 

Rose Cocoanut Cream 112 

Rainbow Bar 128 

S 

Special Notice to Beginners 13 

Special Notice to Beginners 16 

Salt Water Taffy 24 

String of Comfort or Straws 65 

Soft Chewing Butter Scotch 66 

Salted Almonds 70 

Salted Peanuts 70 

Salted Pecans 71 

Sulphur Drops 74 

Spiced Bon Bons s| I 

Spiced Chocolates 80 

Spun Sugar 83 

Salt Water Squares 86 

Soft Chewing Chocolate Butter Scotch .... 88 

Sugared Pop Corn, white 108 

Sugared Pop Corn, Red 108 









xiv INDEX. 

Spiced Dates 116 

Stick Candy 123 

Stick Candy, Lemon 123 

Stick Candy, Hoarhound 124 

Strawberry Fruit Caramels 129 

T 

Taffies, Vanilla 18 

Taffies, Molasses 18 

Taffies, Molasses, Old Style 19 

Taffies, Strawberry 19 

Taffies, Rose 19 

Taffies, Chocolate 19 

Taffies, Peppermint 19 

Taffies, Sponge 20 

Taffies, Wintergreen 20 

Taffies, Lemon 20 

Taffies, Boston Chewing 20 

Taffies, Fig 21 

Taffies, Peanut 21 

Taffies, Cocoanut 22 

Three Layer Nougat 58 

Turkish Cream 91 

Turkish Cream Nougat 92 

To Cook Sugar for Crystalizing 105 

V 

Varnish for Confectionery 67 

Violet Cream Marshmallows .• 68 

Violet Cream Wafers 88 

Violet Chocolates 114 



INDEX. xv 

w 

Window Decorations 2 to 9 

Walnut Loaf 64 

Wafer Chocolates 91 

Woodland Cream Dates 94 

Washington Taffy 131 

Y 

Yankee Honey Caramels It; 

Yankee Nut Caramel 76 



SODA FORMULAS. 

Care of Soda Fountain 137, 139 

Cold Soda Syrups 139, 152 

Citric or Fruit Acid 155 

Cream Frappe 158, 162 

Formulas for making Extracts 152, 1 5 I 

Glaces 155 

Hints on drawing solid drinks 154 

Hot Soda Syrups 156, 158 

Ice Creams 169, 1 78 

Persian Sherbert ' 158 

Pointers on freezing 168 

Red Color for Syrup 158 

Simple Syrup 152 

Sundaes 150, 162 

Sherbets and Water Ices 163, 168 

Way to Draw Ice Cream Soda 154 



INTRODUCTORY 

In presenting this work to the army of candy 
makers of America, I give them the benefit of my 
twenty years' experience. I make no great pre- 
tensions and deny that I am the only candy maker 
on earth, but think the fruit of my twenty years' 
experience, expressed in this little volume, will be 
a benefit to any one who may have the fortune or 
misfortune to possess it. . 

The aim of the author is to present this work 
in plain common-sense language, so that the aver- 
age candy maker can readily digest its contents. 
I modestly lay claim to having published in this 
volume the largest number of creditable recipes 
for making candy ever presented in a single work. 
Also, that it is positively the only candy book 
strictly up to date that can be of any service to 
the retailer. 

In issuing this new and revised edition, I have 
indexed the recipes, added new ones, noted im- 
provements in the way of handling old ones, and 
given a few hints on window decorations. 

Since issuing the first edition of this book, in 
1897, new ideas have been brought out and new 
varieties introduced; and it is the intention of' the 
author to keep this work fully up to date. 

Wishing my patrons unlimited success in the 
use of my book, I am, 

Yours respectfully, 

W. O. Rigby. 



Rigby's 
Reliable Candy Teacher 

CLEANLINESS A NECESSARY FEATURE. 

Of all places, a candy shop should be a model 
of cleanliness. Make this a strict rule and always 
adhere to it. 

Visitors often inspect your kitchen, and of 
course form opinions. These opinions cannot be 
creditable to any extent if your place is not neat 
and tidy. The opinions visitors form on such 
tours of inspection will do much to build up your 
trade or tear down your patronage, and make you 
a reputation. In my mind it is the most essential 
step toward a successful candymaking business. 

Don't be afraid that your helper will learn 
candy-making; a good helper — one that takes an 
interest in his work — will more than repay you for 
the trouble in teaching him, in the additional help 
you get out of him. 



PLAIN TALK TO THE EMPLOYE. 

Success in any business is rarely ever obtained 

by any man who lacks sobriety. The candy maker 

is no exception to this rule, as all our formulas 

are carried in our heads, after we become proficient 



RIGBY'S RELIABLE CANDY TEACHER. 



in the business, and a close-thinking brain is in- 
dispensable. Wages are decided by worth. If 
the man who preceded you in your present posi- 
tion received twelve or fifteen dollars a week, is 
that any reason you should receive the same 
amount? You may not be worth twelve dollars, 
and you may make yourself worth more. Strict 
attention to business, making your employer's in- 
terests your own, working a little overtime if nec- 
essary, all increase your worth to your employer, 
and he will not be slow to recognize it in a sub- 
stantial manner. 

The oldest candy maker is not always the best 
candy maker, and is not always worth the great- 
est wages. The young man of ability, integrity, 
honesty and hustling qualities is the winner. 

WINDOW DECORATIONS. 

One thing I wish to impress upon the mind of 
every reader of this book; that is, too much at- 
tention cannot be given to your display window. 
I consider this one-half the store. A neat and 
tasty display will attract people to your window, 
and nine times out of ten they will see something 
to tempt their appetites. 

Keep your window clean and well lighted; 
change the display in them every other day; keep 
neat, tasty signs on your goods; introduce new 
and novel features. 

I will give you a few ideas on window decora- 
tions : 



RIGBY'S RELIABLE CANDY TEACHER. 3 

DISPLAY NO. 1. 
Cover the bottom of your window with clean 
paper; then empty a barrel of granulated sugar in 
the window; make a pile in center, and four small 
piles, one on each corner; place on the center pile 
three cakes of sweet or bitter chocolate. Now 
place on a white china plate a pile of chocolate 
creams, one for each corner pile, and now run a 
row of chocolate creams from each corner pile to 
the center pile. Then place a sign on this display 
as-ollows : 

*************** * 

Our Candies Are Pure. * 

* Nothing but the Purest of the * 

Pure enters into the man- * 

ufacture of our * 

Queen Chocolates. * 

* * ******** * * * * * * 

DISPLAY NO. 2. 

Dump a whole bag of raw Spanish shelled pea- 
nuts into the window. In the center place a large 
bowl of salted peanuts, place a nice silver scoop in 
the peanuts, and the following sign in front of the 
bowl : 

********** ****** 

Our Salted Peanuts :;: 

Are made fresh every day. * 

They're Delicious. * 

**************** 



4 RIGBY'S RELIABLE C ANDY TEACHER. 

DISPLAY NO. 3. 

Place a number of empty five-pound candy- 
boxes tastily in your window. Take fancy colored 
cheese cloth, covering window boxes and all; puff 
it up, place a dish of bon bons daintily piled on 
each box, make a pile of your one-pound candy 
boxes at the back, bring to a pile in the center, 
and place a palm or other plant at each rear cor- 
ner of the window. 

The following sign will add to the display : 

Smith's Candies. 
* 'Nuff Sed. * 



DISPLAY NO. 4. 

Cover and drape your entire window in violet 
colored cheese cloth; pin bunches of cheap cloth 
or paper violets in various places in the window; 
fill small fancy baskets with violet ribbon tied on 
handles, with crystalized violets, violet colored bon 
bons, violet tipped chocolates, or any candies of 
violet color. 

Sign as follows: 

* Beautiful Colors * 

* in * 

* Beautiful Candies. * 



RIGBY'S RELIABLE CANDY TEACHER. 



DISPLAY NO. 5. 

Cover and drape your entire window in Ameri- 
can Beauty colored cheese cloth. Pin large paper 
or cloth roses about the window, fill baskets with 
pink bon bons, tie red ribbon in basket handles, 
run strings of red roses from center of top of win- 
dow to each corner; make a large tray of pink 
candy chips, and set in rear center of window; 
place palm or plant of some kind at rear corners 
of window. 

Following sign with large bow of red ribbon in 
the corner: 

**************** 

* Fair as a Rose was She, * 

* Made happy with a box of * 

* Smith's Candy. * 

**************** 

DISPLAY NO. 6. 
Fill bottom of window with crushed white stone; 
make a pile of larger stones in one corner, leaving 
a space in the center of the pile; line the inside with 
red colored tinfoil; place a light inside — an elec- 
tric light with red globe is preferred. Now sprinkle 
coarse salt over the rock, like snow. Make a log 
cabin out of stick, which can be easily done, and 
place in one corner; build a small bench to set in 
front of cabin, get two or three small toy figures 
of men, place them about in different places. 
Make a large pile of Klondike Nuggets (see page 
116); have a sign painter paint a curtain to go 



RIGBY'S RELIABLE CANDY TEACHER. 



across the back of the window, representing a 
field of ice and snow. Place the following sign in 
the window : 

Klondike Nuggets, * 

25 Cents per Box. * 

The Latest in Candy. 

Pack in half-pound boxes. 



DISPLAY NO. 7. 

Cover bottom of window with pink crepe paper; 
fill as many half-pound boxes as you can get into 
the window, arranging them tastily with fig glaces 
(see page 115). Fill a large platter with fine layer 
figs and place on each side. 

Use the following sign : 

.-;< ^: ^ ;j< if. i'f $: >|c ;|c ;!c ^c 5|c ;£ >j; >|c ;jc 

* Fig Glaces. * 

* A Delicious Fruit Goodie — * 

— 25c box. — * 



DISPLAY NO. 8. 
Cover bottom of your window with white or 
cream colored paper, also a board back about 
six feet high. Now cut some bright red crepe 
paper in strips about one inch wide; run these strips 
across bottom, fasten one end, then twist. After 
vou have them twisted enough to look well, fasten 



RIGBY'S RELIABLE CANDY TEACHER. 



the other end. Now run strips from front top of 
window down to board back, twisting them before 
you fasten both ends. Now make a fancy design 
with your red strips on front of board back. Fill 
entire window with mint drops — white color with 
red stripes — and display the following sign : 

* Old-Fashioned 

Peppermint Kisses. * 



DISPLAY No. 9. 

Have a lage pan made — large enough to hold 
a fifty-pound chunk of ice. Have hole made in 
one corner and provide a way to run the waste 
water into some receptacle. Place chunk of ice in 
pan; dig a hole in center of chunk, fill four glasses 
with green colored water and set on each corner 
of chunk of ice, fill hole in center with fresh mint 
sprigs, run a row of fresh mint around edge of pan. 

Place the following sign on the mint : 

Try Our Mint Phosphate 
* It's Delicious. 

Make a display of bottled goods around this dis- 
play. (For making mint phosphate see soda for- 
mulas.) 



8 RIGBY'S RELIABLE CANDY TEACHER. 

DISPLAY No. 10. 
Cover bottom with cloth, paper, or some other 
material; fill entire window with butter-scotch (see 
page 78) and pile up well. 

* Butter-Scotch — * 

* Like Mother Used to Make. * 

Individual display is always a good way to dis- 
pose of any particular article you wish to push. An 
entire window trimmed in caramels, chocolates, 
hoarhound drops or marshmallows will make them 
sell. 

During the summer, if your windows are not 
closed, think it is a good idea not to trim them, 
as the goods get dirty, and covered with flies, giv- 
ing one the impression that your goods are all like 
the ones displayed in your windows. Better to 
keep a few nice plants in your window. 



A WORD TO THE EMPLOYER. 

When your candymaker has exercised his skill 
in preparing your confections, see that they are 
properly cared for after being placed in the store. 
By the carelessness of inexperienced clerks many 
candies are ruined and rendered unfit to sell to the 
better class of trade. 

Bon bons should never be stacked high in the 
show case shortly after being made, because they 
are soft and will not stand pressure. 



RIGBY'S RELIABLE CANDY TEACHER. g 

Some clerks, in selling chocolates or candies of 
any kind, handle them as if they were lumps of 
coal, instead of exercising the greatest care and 
gentelest touch. Too great attention cannot be paid 
to this feature of the business. A clerk must learn 
this, and if after a reasonable time does not, is unfit 
for the business and should seek some occupation 
where brains are in less demand. 

In piling bon bons on your dishes or trays, place 
a sheet of heavy wax paper between each layer. 
This will prevent them from sticking. 



HOW TO ARRANGE YOUR SHOP. 

Arrange your shop with a view to economy of 
time. A man working in a poorly arranged shop 
will walk many extra miles during a day's work. 
Place your furnace in a well-lighted place; it will 
save gas bills and enable you to always see the con- 
dition of your batch, providing the draft is not cut 
off to any extent. Sugar, glucose and water are 
used in almost all candies, therefore have them 
side by side; you cannot easily move the sink, so 
move your sugar, glucose and scales as near it as 
possible. 

Keep a pail of clean water beside your furnace, 
and when not using your paddle place it in the 
water; this will prevent the paddle from becoming 
sticky and collecting filth, which condition it is 
generally in when not cared for in this manner. 

Be sure and have your starch room separate 
from the rest of your shop, even if you have to 



RIGBY'S RELIABLE CANDY TEACHER. 



make an enclosure in one corner of your kitchen. 
If so, muslin or some other cheap fabric will answer 
the purpose. Also leave your candy slab so as 
to afford ample room on every side of it. Your 
spinning table should be as long as your room can 
accommodate, and at least three or three and a 
half feet wide. Never allow your flavors and colors 
to become mixed on one shelf. Lumber is cheap, 
so have lots of shelf room to spare, so when you 
start after a certain flavor you will not have to 
overhaul your whole stock of bdttles to find it. 
It might be well to arrange them in alphabetical 
order. Have a separate shelf for your raw ma- 
terial, such as shelled nuts, chocolate, cocoa butter, 
paraffin, etc. 

In dipping chocolate, provide yourself with oil- 
cloth covered boards of a convenient size, about 
twelve by eighteen inches, as the oilcloth is su- 
perior to wax paper, and cheaper. These boards 
should be placed, when filled with chocolates, in a 
rack, which should be located in as cool a place as 
possible. These boards may be used for bon bons 
by covering them with wax paper. Nails are cheap, 
so have a nail for everything that is made to hang 
up, and see that it hangs there. See that your coal 
box is as near the furnace as possible. I would 
suggest that the kindling for tomorrow's fire be 
prepared the night before. If possible, have two 
candy hooks in the shop, as they can be had for a 
song. Your candy thermometer should be placed 
in a can of water, which should be directly behind 



RIGBY'S RELIABLE CANDY TEACHER. n 

the stove; this will keep the tube free from gummy 
candy, so that the figures can easily be read, and 
it will also be more accurate. A small bin, say 
three by six feet and twelve inches high, will be 
very useful for mixing your candies in in the fall 
of the year, and it will cost very little to put it up. 
Have it placed in one corner of your room when 
not in use for candy. It can be used to advantage 
for a great many purposes. Also hang a good, 
strong dipper over the glucose barrel, for use, and 
do not get into the filthy habit of taking it out 
with your hands. By pouring at least two quarts 
of cold water into the glucose barrel when first 
opened, the glucose will run out so much easier 
and will not adhere to the dipper in the least. Also 
have a good, strong barrel near your furnace, to 
set your kettle on when stirring your batch; you 
will avoid an accident, such as tipping while stir- 
ring, and also keep your floor in a good, tidy con- 
dition. 

If I have failed to mention some things in this 
article, exercise your own good judgment, with 
the idea of convenience always uppermost in your 
mind, and time will tell you of your business fore- 
sight in a substantial manner. 

As this book will fall into the hands of some who 
have never made candy, I will add the following 
points : 

First. In making taffies, be sure that your slab 
or marble is always clean and well greased. I would 
suggest that it be greased with cotton seed oil, or 



12 RIGBY'S RELIABLE CANDY TEACHER. 

some reliable slab dressing such as you will find 
mentioned in the rear of this book, as it is far better 
than lard and ne.ver becomes rancid. Thi* of course 
is known by all candy makers and will be looked at 
lightly by them, as they know all of these points; 
but, as I have said before, as this book will fall 
in the hands of new beginners, I will endeavor to 
place all the information possible before them so 
that they will be able to understand just what to 
do and avoid mistakes from the start. 

Second. In cooking hard candies, such as tab- 
lets, buttercups, ocean waves, stick candy, or in 
fact any kind of candy that is cooked over 280° 
and is to be pulled on the hook or handled, you 
must use while doing so a pair of buckskin gloves 
or mittens, as they not only protect the hands but 
also give the goods a fine gloss. 

I will no doubt use a great many plain words in 
all formulas, but it is for the purpose of making all 
the points in candy making so plain that a new be- 
ginner will have no trouble to understand just what 
to do, and if he will follow out my instructions, 
just as I have placed them before him, I am satis- 
fied that he will become proficient in the art of 
candy making in a short time. 



POINTER IN MELTING CHOCOLATE FOR 
DIPPING. 

When you prepare chocolate for dipping, and 
should you find out that you have no cocoa butter 



RIGBY'S RELIABLE CANDY TE ACHER. 13 

in stock fo thinning it, acid a little Nucoa butter. It 
will answer the purpose and is equal to cocoa but- 
ter, and also cheaper. 

By mixing equal parts of bitter and sweet choco- 
late you will have a better colored and better eat- 
ing chocolate than by using only sweet chocolate. 



NOTICE. 
Whenever you cook a batch of candy that con- 
tains cream and is to be pulled upon the hook, 
see that the batch is one-half glucose and one-half 
sugar, as cream in a pulled batch has a tendency 
to grain in a short time. Therefore, remember 
this and avoid grained batches. 



A POINTER ON DIPPING BON BONS. 

Don't allow yourself to get in the habit of pour- 
ing water in your dipping cream while dipping 
bon bons, as ninety-nine out of every hundred do, 
and still know that it will only add to making the 
bon bons get dry and hard and spotted much 
sooner. Always dip as quickly as possible and only 
melt as much cream at a time as you think you 
will be able to use. This will avoid your adding 
water. 



HOW TO DIP CHOCOLATES IN HOT 

WEATHER. 
This recipe or pointer is worth twice the price 
of the book. It will do the work in the hottest 
weather without fail, and costs about ten or fifteen 



i 4 RIGBY'S RELIABLE CANDY TEACHER. 



cents a day to operate it. Get a good cracker box, 
knock off the top cover, and one side of the box; 
now take the side piece you have just taken off, put 
it on again with two small hinges on the bottom 
part, so that it will open and shut in good shape. 
Now take the box to a tinsmith and have him make 
out of galvanized iron a pan four inches deep and 
just the size of the box, to be slipped in on top 
where the cover was taken off. Now get a five- 
cent staple and clasp and screw it on the side of 
the box, so that when the side is closed up it can 
be fastened while chocolates are cooling. 



HOW TO USE THE BOX. 

Now, when you get ready to dip chocolate, put 
one bucket of ice in the pan, and a cup of salt, and 
start to work, and every time you get a pan or 
boardfull done, open the side of the box and slip 
in the pan of chocolates just dipped; and before 
you can clip the next pan this one will be cool and 
dry and ready for the store. Keep the side door 
always shut while chocolates are in the box, so 
as to keep the hot air from same. The bottom of 
the pan will then always be dry and avoid sweating 
and allowing drops of water to fall upon your 
goods. This box can be made at a cost of seventy- 
five cents. Don't fail to try it. 



RIGBY'S RELIABLE CANDY TEACHER. 15 



HOW TO PREPARE CHOCOLATE FOR 
DIPPING. 

In preparing chocolate for dipping, a great deal 
depends on the grade of chocolate you use. Cheap 
chocolate is dear at any price as the profits in 
chocolate goods are as great, if not greater, than 
many other candies. I would suggest that you use 
some brand that is reliable. You can find that kind 
advertised in the rear of this book, as I only adver- 
tise those that I know are all right. Any of these, 
properly handled, will do good work. 

First, melt your chocolate over steam; see that 
it is cut up fine, and while melting always stir it 
with the hand, instead of a spoon or paddle, as you 
can always detect just how hot it is. Don't get 
the chocolate any more than blood warm, then take 
it away from the water and let the bulk of the 
steam escape, and when the water is just nice and 
warm place the chocolate over it again and it will 
keep it the same temperature while using it. If 
using a cheap brand, add a little nucoa butter and 
stir it in well. After you have taken it out and 
laid it on the slab or pan, what chocolate you arc- 
going to dip with, work it with your hand until 
it feels quite cool. This will prevent the drops 
from turning gray; but see that they are cooled off 
immediately after being dipped. If you use the 
better grade of chocolate you need not use the 
nucoa butter, as it contains enough itself, and when 
properly handled will prove satisfactory. 



16 RIGBY'S RELIABLE CANDY TEACHER. 



SPECIAL NOTICE. 

You will probably notice that in all my recipes 
I quote glucose instead of cream of tartar. I do 
this as this book is intended for a class of candy 
makers who are just starting and are still young 
in the business; also for some who have as yet 
never made candies but are just striving to learn; 
and as glucose properly handled is equal to if not 
a great deal better than the cream of tartar, and 
also more profitable, I prefer to give it in all of 
my recipes. Of course there must be some com- 
mon sense and judgment used* .and it is policy not 
to use as much glucose in hot weather as in the 
severe winter months; therefore you will be able 
by experience only to master this point. 

Use your own judgment, and if you are bright, 
originate new goods, call them some pretty name, 
and place them so as to look well in the store. That 
is half of the battle won towards becoming a suc- 
cessful candy maker. Of course it is necessary to 
first know the principles of making candy. When 
you learn that, have confidence in yourself and go 
ahead, and it won't be long before you will be able 
to prepare a great many pretty candies out of a 
small quantity of raw material. 

In looking over this book you will find that 
we have instructed you to prepare a variety of 
dainty candies which are made from fondants, nuts, 
fruits, etc. This is intended for new beginners, 
also for a few old-time candy makers who have 



RIGBY'S RELIABLE CANDY TEACHER. 17 



fallen behind in certain goods and always stick to 
one kind the year round and are too busy to look 
up new goods or to originate little novelties for 
the show case. 

HOW TO MAKE PLASTER PARIS MOLDS. 

Don't run the plaster paris into starch, as it re- 
quires too much work to whittle them in shape. 
For a smooth mold follow these instructions : 

Soak in cold water one-half pound of Jap gelatin 
for three hours, then put it in the kettle and 
cook it, stirring all the time until it is dissolved, 
then pour it in a deep pan and let set. Try it once 
in a while by sticking your finger in it, and when 
the impression you make with your finger does 
not close up at once, then put in one of each kind 
of molds you wish to get pattern of, and let re- 
main in gelatin until it gets cold and sets. Then 
pick out the molds and mix whatever plaster paris 
you wish to use in cold water so that it can be run 
through a funnel, and run it in the impressions 
made. When they set you can take a pin, pick 
them out and refill the impressions a dozen times 
if you like and your molds will come out nice and 
smooth. Don't get the plaster paris too thin when 
mixing; also use the dentist's plaster paris, as it 
is the best for this use and costs very little more 
than the common. 

A very soft center for a hand-made chocolate can 
be produced by placing eight or ten pounds of bon 
bon cream in a one-gallon ice cream can, and then 



1 8 RIGBY'S RELIABLE CANDY TEACHER. 

surrounding the can with ice, and leave so for a 
few hours; then as your helper takes out of the can 
pieces of the cream and rolls them around as you 
dip them, you will find after they are dipped that 
in less than ten minutes you have a softer center 
than you can produce by running cream in starch. 



TAFFIES. 
Vanilla. 



Place in a clean copper kettle 

6 pounds sugar, 

4 pounds glucose, 

2 oz. nucoa butter. 

V2 pound butter, 

Water enough to dissolve batch. 

Cook over a brisk fire to 260° by a thermometer, 
then pour it off on the slab, fold up the edges; 
when partly cold form in a lump and knead till 
it becomes firm, then place it on the hook and pull 
until it becomes good and white; flavor with ex- 
tract of vanilla while pulling; when through, place 
it on the slab or table and form it in shape to fit 
the pans, or cut in bars to suit. 



MOLASSES TAFFY. 

Same as vanilla, only add 1 quart of good New 
Orleans molasses and % pound of butter; stir good 
while cooking; finish as all other taffies. 



RIGBY'S RELIABLE CANDY TEACHER. _ig 

OLD STYLE MOLASSES TAFFY. 

1 gallon mollasses, 

V2 pound of butter, nothing more. 

Stir and cook to 255°, finish as other taffies. 



STRAWBERRY TAFFY. 

Proceed as with vanilla, only color a light red 
when on the slab and flavor strawberry. 



ROSE TAFFY. 
Same as vanilla, only color light pink on the 
slab and flavor rose. 



CHOCOLATE TAFFY. 
Same as vanilla, only when it is poured on the 
slab knead in 1-4 pound of chocolate. 



PEPPERMINT TAFFY. 

Same as vanilla, but when poured on the slab 
just before you pull the batch, cut off about two 
pounds and color it red, then pull the balance and 
flavor peppermint; when done, form it on the slab 
in a flat piece say about eight by twelve inches; 
then take the red piece and make about three or 
four strips with it, place it on top the length of the 
white batch, pull it out as long as possible, cut up 
in lengths of pan and place them in it side by side 
until pans are full. 



2o RIGBY'S RELIABLE CANDY TEACHER . 

SPONGE TAFFY. 

5 pounds glucose, 

3 pounds sugar, 

4 oz. nucoa butter, 

5 oz. butter, 

V2 oz. cocoa butter, 

Water enough to dissolve the batch. 

Cook to 270° or 280°, pour on slab; while pulling 
on hook pour on % pint of cream, a little at a 
time until it is all gone, then flavor with vanilla; 
place on a slab, pull it in strips about four inches 
wide, cut in bars and wrap. This is a delicious 
taffy and can be made any flavor. 



WINTERGREEN TAFFY. 

Same as vanilla, only color very light pink when 
on the slab and flavor wintergreen while pulling. 



LEMON TAFFY. 

Same as vanilla, only color yellow while on the 
slab and flavor with oil of lemon while pulling. 



BOSTON CHEWNG TAFFY. 
10 pounds sugar, 
6 pounds glucose, 
1-4 pound Nucoa butter, 
V2 pound butter, 
1 gallon cream. 

Dissolve 6 oz. gelatin in a pint of cream before 
you start to* cook the batch; cook to 252°, pour 



RIGBY'S R ELIABLE CANDY TEACHER. 21 

on slab; when cold pull on hook and place it in a 
box or pail lined with heavy oiled paper; when 
cold turn out, tear off the paper, leave in one lump, 
and break up as you sell it in the store. 

FIG TAFFY. 

Cut up 5 pounds figs, say about four pieces to 
each fig, and set them one side; now put in your 
kettle 

4 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Set kettle on fire, cook to 270°, then take out 
the thermometer and add the figs; stir them in 
good for about one minute only; pour off quickly 
on the slab and spread out to about one-half inch 
in thickness; when cool cut in bars to suit. 



PEANUT TAFFY. 
Stir while cooking. Place 4 pounds sugar and 
,3 pounds glucose in a clean copper kettle and add 
water enough to dissolve the batch; cook over a 
good, hot fire; cover the kettle and let it come to 
a good, hard boil, then take off the cover and add 
peanuts to suit, and cook until the peanuts pop 
and start to smoke and smell good, then pour on 
a greased slab; spread out smooth with a rolling- 
pin; just before the batch gets cold cut in bars or 
in size of the pan you expect to put it in. Bars 
are the neatest and are the easiest handled when 
selling. 



RIGBY'S RELIABLE CANDY TEACHER. 



COCOANUT TAFFY. 

4 pounds sugar, 

3 pounds glucose. 

Place them in a clean copper kettle and add 
water enough to dissolve the batch; place on the 
fire and cook to 260°, then take out the thermome- 
ter and add 2 or 2% pounds of sliced cocoanut and 
stir till the cocoanut gets nice and brown, then 
pour off quick on the slab and spread it out as 
thin as you possibly can; when cold break up in 
pieces or cut in bars about one by four inches. 



NEW ENGLAND PEANUT. 

Place in a kettle 

5 pounds sugar, 

2 1 /2 pounds glucose, 

Water to dissolve same. 

Cook to boil and then add 1^2 pounds Spanish 
shelled peanuts, and stir and cook until peanuts 
are done, then set kettle off on a barrel and add and 
stir in it Yi teaspoonful of soda. After the soda is 
well stirred, drop in a little more soda, about 1-4 
teaspoonful, and stir good. Pour on the slab and 
spread as thin as possible. When partly cold turn 
batch over. By adding soda as above your batch 
will be the same color on both sides, not yellow on 
one side and brown on the other. 



RIGBY'S RELIABLE CANDY TEACHER. 23 



FRUIT BAR. 

1 pound English walnuts, 
1 pound pecan halves, 

1 pound Brazil nuts, 
V2 pound cherries, 

3 slices red pineapple cut up in small pieces. 
1-4 pound citron cut up in small pieces. 
Small handful of wide sliced cocoanut. 
Set this one side; now cook 
5 r pounds sugar, 

2 pounds glucose, 

Water to dissolve same to 290°. 

Set off the fire and stir in all the above nuts and 
fruits, and finish as with Brazil or Almond Bars. 
This is a good, rich piece of goods and sells well. 



PEANUT SQUARES. 

These are for wholesale trade. 

Take 5 pounds granulated sugar, 5 pounds glu- 
cose, 1 quart water and 8 pounds peanuts; cook 
to about 280°; then add 8 pounds roasted and 
shucked peanuts after you take your batch of/ 
the fire. Pour on slab; roll out as thin as you de- 
sire, then cut into one inch squares. 



BUTTER PEANUT. 

Place in kettle 
6 pounds sugar, 
3 pounds glucose, 
1 quart water. 



24 RIGBY'S REL IABLE CANDY TEACHER. 

5 pounds shucked peanuts. 

Cook all to hard crack, about 290°; then set off 
fire and add 1-2 pint molasses 1-2 pound butter and 
1 oz. carbonated soda. Pour on slab and cut in 
small squares. 

GOODIES. 
Place in kettle 

2 1-2 pounds granulated sugar, 

1 1-2 pounds glucose, 

1 pint water. 

Cook to 290°, then add % pound butter, 1 oz. 
salt; then you can add pecans, English walnuts, al- 
monds, pignolias, hickory nuts or black walnuts. 
Cut in small squares. 



SALT WATER TAFFY. 
Place in kettle 

4: pounds C sugar, 

2 pounds glucose, 

% pound butter. 

Cook to about 260°, then add tablespoonful of 
salt and 2 oz, glycerine; pour on slab when cool; 
pull'well on hook; add vanilla flavor when pulling; 
now pull out in round sticks about the siz of stick 
candy, cut in small pieces with shears, wrap in wax 
paper. 

BUTTER TAFFY. 

Place in kettle 

4 pounds granulated sugar, 



RIGBY'S RELIABLE CANDY TEACHER. 25 

2 pounds glucose. 

Cook to 300°, then add 1 pound butter, pour on 
slab as thin as possible; mark in diamond shape 
with caramel cutter. 

This can be made in chocolate by adding V2 
pound bitter chocolate. 



BARCELONA TAFFY. 
Make the same as Butter Taffy, but before you 
pour it on slab, add 2 pounds filberts or hazel nuts 
broken up. Cut into slabs about 12x18. 



CHEWING TAFFY. 

Place in kettle 

4 pounds granulated sugar, 

2 pounds glucose, 

1-4 pound butter, 

1-4 pound nucoa butter, 

1 oz. gelatin, dissolved in hot water first, 

Enough sweet cream to dissolve sugar. 

Cook to about 260°, then pour on slab; when 
cool pull on hook and flavor with vanilla. Can be 
made in chocolate flavor by adding ^2 pound bitter 
chocolate. 



ALMOND BAR. 

Blanch 5 pounds almonds; set them on side; 
now put 

4 pounds sugar, 

3 pounds glucose in a kettle, with water to dis- 
solve same, and cook to 270° or 280°, set off fire 



26 RIGBY'S RELIABLE CANDY TEACHER. 



and add the almonds; stir them in the batch well; 
set on the fire just one second so as to warm it 
on the bottom, and pour it out on the slab be- 
tween the iron bars; spread out nice and even; 
when cool cut in bars one by four inches. By 
blanching the almonds the goods look and sell 
better. If you prefer to roast the almonds a little, 
add them when the batch is 270° and stir them in 
on the fire until they just start to brown, then pour 
off quick. 

BRAZIL BAR. 

Place in the kettle 

5 pounds sugar, 

3 pounds glucose. 

Water to dissolve same. 

Ccok to 270° or 280°; set kettle off on a barrel 
and add all the Brazil nuts you can possibly stir 
in; set on the fire just a second so as to warm it 
up on the bottom, then proceed the same as with 
almond bar. 

You can make pecan, pignolia and filbert nut 
bars by proceeding the same as with Brazil bar, 
as all nut bar goods are cooked the same. 

PEANUT CRISP. 
Put 4 pounds of shelled peanuts in a popcorn 
popper or a sieve, and roast them nice and brown; 
pour them in a sieve and break them all up by 
pressing and rolling them around with your hands 
until all the husks are off; then blow all the husks 



RIGBY'S RELIABLE CANDY TEACHER. 27 



off and place the nuts on a table and break up 
line with a rolling-pin; now put in a kettle 

6 pounds sugar, 

2 pounds glucose, 

Water to dissolve same, and cook to 290°. 

Set off and stir in the nuts, then pour on the 
slab, spread out as thin as you possibly can and cut 
with a caramel cutter the size of caramels, or break 
in pieces to suit. 

This is a delicious piece of goods and sells well. 



No. 1. COCOANUT KISSES. 

Vanilla. 

Melt cream fondants as for bon bons, and then 
stir in all the long strip cocoanut it will stand; 
then set it off on one corner of your slab; now 
flavor it with extract of vanilla, then have a glass 
of water and a teaspoon, and with the spoon dip in 
and take out just half a spoonful at a time, and 
with the thumb slip it off on the slab; drop the 
spoon in the water every third or fourth time that 
you dip them; they will slip off more readily. Con- 
tinue this until the batch is finished; let them re- 
main on slab five minutes and they are ready to 
pick up, put in pans or dishes for the store. 

No. 2. COCOANUT KISSES. 

Strawberry- 
Proceed as with Cocoanut Kisses No. 1, only 
color a dark pink and flavor strawberry; finish 

same as No. 1. 



28 RIGBY'S RELIABLE CANDY TEACHER. 



No. 3. COCOANUT KISSES. 

Chocolate. 
Same as No. 1, only flavor with a little dark 
chocolate, and finish same as No. 1. 



No. 1. COCOANUT BARS. 

Vanilla. 

Grate six fresh cocoanuts; set them one side; 
now cook 

6 pounds sugar, 2 pounds glucose, 

Water to dissolve same, cook to 238° or 240°. 

Set off on a barrel and flavor vanilla; now add all 
the cocoanut, and stir it until it just starts to grain; 
now pour it on a nice clean and dry slab, between 
the iron bars, and spread it out the height of the 
bars, say about four inches in length. 



No. 2. COCOANUT BARS. 

Rose Flavor. 

Proceed as wtih Cocoanut Bars No. 1, only 
flavor the batch with extract of oil of rose, and 
color a light pink. Finish same as No. 1. 



No. 3. COCOANUT BARS. 

Strawberry Flavor. 

Same as Cocoanut Bars No. 1, only flavor with 
strawberry, and color dark red; finish as No. 1. 



RIGBY'S RELIABLE CANDY TEACHER. 29 



No. 4. COCOANUT BARS. 

Chocolate. 
Same as with Cocoanut Bars No. 1, only when 
taken off the fire add a little dark chocolate and 
stir until chocolate is thoroughly dissolved; finish 
same as No. 1. 



COCOANUT ROSE. 

4 pounds glucose, 

2% pounds sugar, 

No water. 

Cook to 250° over a slow fire, then pour in all 
the wide strip cocoanut you can possibly stir in 
and just as the cocoanut starts to brown pour off 
on the slab and spread thin; when cold break up 
in small pieces. Use fresh sliced cocoanut for this. 



No. 1. COCOANUT DIAMONDS. 

6 pounds glucose, 

2 pounds sugar, 

Water to dissolve same. 

Cook to 242°, set off on a barrel and add all 
the fine powdered cocoanut you can possibly stir 
in; flavor vanilla, and pour on a dry, clean slab; 
roll it out with a rolling-pin the height of the bars; 
when cold, mark with a caramel cutter, straight 
one way and on the angle the other; this will al- 
low you then to get them in the shape of a dia- 
mond. When they are cut, throw them in a sieve 



jo RIGBY'S RELIABLE CANDY TEACHER. 



and throw granulated sugar over them, shake the 
sieve until sugar is out and they are ready for the 
store. 



No. 2. COCOANUT DIAMONDS. 

Proceed as with No. 1, and you can color the 
syrup after it is off the fire any color or flavor you 
wish. They are made in vanilla, rose, chocolate 
and strawberrv. 



HONEYCOMB CANDY. 

As this recipe is known by very few candy mak- 
ers, I am confident that after you have made it 
you will be well pleased with your purchase of this 
book. Small batch. 
Place in kettle 

5 pounds sugar, 

2 pounds glucose. 

Water to dissolve same. 

Cook to 285°, pour it off on the slab; when ready 
to handle pull it on the hook and flavor and color 
to suit ; when well pulled twist the air out of it and 
flatten it out in a piece one inch thick and about 
one foot long, then lay it before the table furnace; 
now place a piece of iron pipe in the center of the 
batch and roll the batch round it, close up the left 
end of the batch, then get your helper at the other 
end; now place the end of a pair of small bellows 
and pump air in the pipe, drawing out the pipe 
slowly at the same time; when the pipe is all out, 
then place the bellows in the hole where the pipe 



RIGBY'S RELIABLE CANDY TEACHER. 31 

was and pump easy; pull out the batch quickly 
to about ten feet, then pull out the bellows and 
close the end by pressing on it so as to not let the 
air out of the batch; now bring both ends together 
and pull it again to ten feet long; now bring both 
ends together once more, and pull this time the 
length of your table if possible; let cool quick as 
possible and break in four-inch lengths. 



NOTICE. 
Study this recipe good first and you will see 
that the batch is easily made, and by trying one or 
two batches you will be able to turn out some nice 
goods. The size of the pipe should be fifteen 
inches long and two inches around. 



CANDY CHAIN. 
For Holiday Trade. 

Place in kettle 

7 pounds sugar, 

3 pounds glucose, 

Water to dissolve same. 

Cook to 285° and pour on the slab, then pull on 
the hook and twist out the air; now flatten it out 
in front of your table furnace in a piece about eight 
by twelve, and mark a ridge in the center and pour 
in a little cotton seed oil, then lay in a small hand- 
ful of starch; now get a ball of string and open it 
and lay a piece in the center where the oil is and 
close the batch around it, pull it out nice and round 



3 2 RIGBY'S RELIABLE CANDY TEACHER. 



as for stick and then lay the ball of string that is 
on the left end of the batch in a box and pull it as 
stick and feed it through a kiss machine. Have 
the helper keep the batch straight as it comes from 
the machine, also watch the ball of string so it 
will not get tangled up while you are pulling out. 
After you have made one or two of these batches 
you can make some very pretty goods, by making 
same with stripes and clear centers or clear out- 
side and pulled centers. This class of goods can 
be made only by practice, so don't get discouraged 
if your batch is not perfect after the first attempt. 



TO PREPARE CREAM FONDANT FOR 
DIPPING BON BONS. 

When the centers are ready to dip, get your 
bon bon kettles ready and put water in one and 
place it on the fire, when it starts to boil then put 
what fondant you want in the other, and put it 
over the other and heat by the steam or hot water; 
stir continually and don't get this too hot, but just 
so you can handle it nicely; set it off, flavor and 
color to suit. Dip whatever you have ready, one 
at a time, lay or drop them on wax paper, let re- 
main for at least a half hour, then they are ready 
for the store. 



No. 1. CREAM FONDANT. 

For Outside Dipping for Bon Bons and Wafers. 
Place in a kettle 15 pounds of sugar, with water 
enough to dissolve same; cover kettle and let it 



RIGBY'S RELIABLE CANDY TEACHER. 33 

come to a boil, then take off the cover and add \ 2 a 
teaspoonful of cream of tartar, cook to 228°, then 
add 1 pound glucose and cook to 238° or 240°; 
pour off on dampened slab and let remain until 
cold, then cream it by taking a wooden paddle and 
working it to and fro until the batch forms into a 
lump, then cover it with a damp cloth and let it re- 
main for one hour; it is then ready to put into a 
crock or bucket, and keep covered with a damp 
cloth at all times, which keeps it in good condi- 
tion until used. 

There are plenty of other recipes for making- 
good fondants, but I think this the best I have 
ever used, as it retains a gloss that cannot be ob- 
tained with other creams. 



No. 2. CREAM FONDANT. 

For Outside Dipping of Bon Bons and Wafers. 
This is also a good, reliable cream. Use 20 
pounds sugar and water enough to dissolve the 
batch and cook it to 238°, pour it on the damp- 
ened slab and at once squeeze the juice of 8 lemons 
over the batch; let it remain until good and cold, 
then cream it as in the usual way. 



No. 3. CREAM FONDANT. 

For Outside Bon Bon Dipping. 
Twenty pounds sugar and water enough to dis- 
solve same; add ] /> teaspoonful cream of tartar. 



34 RIGBY'S RELIABLE CANDY TEACHER. 

and cook to 238°; sprinkle your slab lightly with 
water, pour your batch on and let remain until 
cold, then cream it as in the usual way. 



CREAM CENTERS. 
For Chocolate Drops and Bon Bons. 

First make whatever impression you wish to 
run, by filling your starch boards and taking a 
Stick that has a straight edge and scraping it from 
the top to make a level surface, then make your 
impression with your molds that have been pre- 
viously stuck on a stick, say l 1 /^ by 18 inches long, 
and the molds put half an inch apart; when you 
have all the impressions made then put in your 
kettle whatever fondant you may want to run and 
set it over a very slow fire, and stir until it gets 
just hot enough so as when you put your finger 
in it feels uncomfortable; set it off at once on a 
barrel and flavor and color to suit, and with a 
large funnel and round stick to fit the hole in the 
funnel and long enough so as you can take hold of 
the top, fill this funnel with the fondant, and by 
raising the stick and lowering it quickly, start to 
fill the impressions in the starch boards; let re- 
main until hard enough, take out, blow the starch 
off of them and they are ready to dip in chocolate 
or cream fondant. 

This explanation is given for new beginners 
only. By adding a few dops of acetic acid to the 
above the centers will remain soft much longer. 



RIGBY'S RELLABLE^ANDY TEACHER. 35 

CREAM FONDANT. 

For Running in Starch for Centers for Bon Bons 
and Chocolates. 

30 pounds sugar, 

10 pounds glucose, 

Water enough to dissolve the same. 

Cook to 238°; pour on a dampened slab, let re- 
main until cold; cream it as No. 1 fondant. 

There are many different ways of making cream 
for fondants. Almost every candy maker has a 
way of his own; but after trying twenty different 
ways of making it I find the ones given in this book 
give better satisfaction than any of the balance I 
have made or seen made. 



NEVER SWEET OR KNEADED 
CARAMELS. 

This is wihout question one of the best cara- 
mels on the market for the money. I believe this 
alone is worth the price of the book. First, place 

6 pounds sugar, 

3 pounds glucose, 

Water enough to dissolve same, in your kettle, 
cook it to 238°, pour it off on the damp slab, and 
start to cream it at once, which will make it a 
good tough cream; now set it to one side; now 
place in kettle 

8 pounds sugar, 

16 pounds glucose, 



36 RIGBY'S RELIABLE CANDY TEACHER. 

V2 pound nucoa butter, 

2 oz. cocoa butter, 

V2 gallon cream. 

Stir and cook to 270°, then add half gallon more 
cream and cook just to a crack only; set the kettle 
off and add the 9 pounds of tough cream you made 
on the start, and stir it in until all is well dissolved, 
then try it, and if it is a good, firm, hard ball, pour 
it on the slab; if not, set it on the fire just a min- 
ute until it is. Pour it on the slab, let remain five 
minutes, then fold it all up and cut in three pieces 
of equal size; in one piece mix in almonds, in the 
other chocolate, and let the other piece remain as 
it is; then lay it between the iron bars; with a heavy 
rolling-pin roll it out the height of all caramels; 
let it remain until cold, then mark and cut. 



No. 1. CARAMELS. 

This recipe for caramels will stand up in the 
hottest weather and is the best one I have ever 
tried, and it gives satisfaction both to the trade 
and the proprietor. 



CARAMELS. 
Vanilla. 
Put in clean copper kettle 
4 pounds sugar, 

3 pounds glucose, 

4 oz. nucoa butter, 
V2 gallon cream. 



RIGBY'S RELIABLE CANDY TEACHER. 37 



Stir and cook over a slow fire to a soft ball, or 
238°; then add one quart more cream and stir and 
cook to a good, firm ball, say about 242°; now add 
the other one quart of cream and stir until you 
get a good, hard ball; not to a crack, but a good, 
hard ball; pour on slab between iron bars; when 
cold, mark and cut. 



No. 2. CARAMELS. 

Chocolate Flavor. 

Proceed same as wih vanilla caramel No. 1, only 
when you add the last quart of cream add also % 
pound dark, bitter chocolate, and finish as with 
No. i. 



No. 3. CARAMELS. 

Maple. 
Proceed as with No. 1 vanilla caramels, only 
use 4 pounds maple sugar instead of the white, and 
finish as with No. 1 caramel. 



No. 4. CARAMELS. 

Proceed as with No. 1 vanilla caramels, only 
when the batch is done set it off and stir in what- 
ever kind of nuts or fruit you may wish before you 
pour it off. You can use figs or Brazil nuts 
chopped up fine; or almonds, pecans, cocoanut, 
in fact anything in the line of nuts or fruit you may 
have in the shop. 



38 RIGBY'S RELIABLE CANDY TEACHER. 



THREE-LAYER CARAMELS. 

Make a batch of No. 2 chocolate caramels and 
pour out on the slab very thin. Now melt 6 
pounds of fondant over a slow fire until it gets 
just hot enough so as you cannot stand to keep 
your finger in it, then pour it over the chocolate 
batch and spread it out thin and even; now cook 
a batch of vanilla caramels and when done pour 
it over the cream batch nice and even; let re- 
main until cold, then mark and cut. When cutting 
these caramels you will find the cream will not 
slide out, as with some caramels made from other 
recipes. 

No. 1. OPERA CREAM. 

For Opera Caramels. 

Put 20 pounds of sugar in a clean copper kettle 
and add 

1% gallons cream, 

1 teaspoonful cream of artar. 

Cook to 238° or 240°. Pour off on a damp slab 
and let remain until cool; then with a paddle cream 
it as other fondants and when done cover up with 
a damp cloth; let remain for one hour and it is 
ready for use. 



OPERA CARAMELS. 

Don't make only such flavors as vanilla, straw- 
berry and chocolate operas; they are chestnuts 
and an eyesore to all, and are made by all candy 



RIGBY'S RELIAB LE CANDY TEACH ER. 39 

makers, good and bad. First, cut up in small 
pieces 1 pound cherries, and set them one side; 
then chop up fine 1 pound pecans and 1 pound 
English walnuts, and 1 pound pineapple and set 
them one side; now chop up 1-4 pound of pistachio 
nuts, and set them one side; also V2 pound al- 
monds. You will have now five kinds of operas 
to start with; now get the covers of eight five- 
pound candy boxes and cover the bottom of each 
with wax paper and you will be ready for business. 
Weight 2i/2-pound pieces of opera cream, and 
work in each piece the nuts or fruit you have just 
prepared and lay it in the box cover; keep on until 
all the five kinds are used up. Now fill one with 
plain opera cream, lightly flavored with vanilla, 
with some color — a delicate pink — and flavor 
strawberry, and the other color with chocolate; 
now you will have eight kinds of operas. Let 
stand a few hours, turn box cover upside down, 
tear off the wax paper and mark with a caramel 
cutter, but don't cut them up in pieces, only as 
they are sold; put them in nice clean pans and when 
the people see eight kinds of operas it will sell them 
quicker than gazing at those three chestnuts — 
vanilla, strawberry and chocolate. 



CREAM FRUIT BAR. 
Place in kettle 

5 pounds granulated sugar, 
1 pound glucose, 
1 pint water, 



4 o RIGBY'S RELIA BLE C AND Y TEACHER. 

1 ounce Jap gelatin, soaked for 4 hours in cold 
water. 

Cook to 236°, set off of fire, stir in 4 pounds of 
dipping cream, then add 2 pounds of crystalized 
cherries and angelique; turn in tin box. When 
cold cut in squares and crystalize. 



DELMONICO SQUARES. 

Place in kettle 

10 pounds granulated sugar, 

lMi pounds glucose, 

4 fine grated cocoanuts. 

Cook to about 236°; pour on cream slab; when 
cold, add 1 ounce vanilla extract, and stir until it 
creams; then place in box, let set a few hours, then 
cut in squares and crystalize. 



PINEAPPLE COCOA BAR. 

Place in kettle 

7 pounds granulated sugar, 

1 pound glucose, 

3 sliced and 1 grated cocoanut, 

1 can grated pineapple. 

Cook to 240° ; set off of fire, then add 2 pounds 
dipping fondant; place on wax paper on slab be- 
tween bars. When cool it is ready to cut in 5 and 
10 cent bars. 



RIGBY'S RELIABLE CANDY TEACHER. 41 



VANILLA FUDGES. 

Place in kettle 

4 pounds granulated sugar, 

1 pound glucose, 

2 quarts sweet cream. 

Cook to about 236°; then set off fire and stir 
in 2 pounds dipping fondant, flavor with 1 ounce 
vanilla extract, pour on wax paper on slab, be- 
tween bars, mark with caramel cutter. When cold 
cut into squares of four each. 



CHOCOLATE FUDGES. 

Same as vanilla, only add 1 pound sweet choco- 
late when you start the batch and stir in V-z pound 
of bitter chocolate when batch is cooked. 



MAPLE FUDGES. 
Same as vanilla except use maple sugar instead 
of granulated sugar, and only Yz pound of glucose. 



NUT FUDGES. 
Fudges may be made with different kinds of 
nuts, such as hickory nuts, English walnuts, pe- 
cans, almonds, or black walnuts; or crystalized 
cherries, pineapple and angelique can be chopped 
up and put into batch after it is cooked. 



ABOUT FUDGE. 
Fudge originated at Vassar College. The girls 
would make it in their rooms over their oil stoves 



42 RIGBY'S RELIABLE CANDY TEACHER. 



in the evening, and gave it the name of "Fudge," 
which it retains to the present day. Most any girl 
graduate can tell you the history of fudge at her 
school. 



MARSHMALLOW CARAMELS. 
Place in kettle 

3 pounds granulated sugar, 

3 pounds glucose, 

1-4 pound nucoa butter, 

2 quarts sweet cream. 

Cook to about 260°. Pour on slab when cool, 
pull well on hook, flavor with vanilla, then place 
on clean slab and roll out to the thickness of cara- 
mels. Cut and wrap in wax paper. 



No. 1. RAW CREAM FOR BON BONS AND 
CHOCOLATES. 

Orange Flavor. 
Grate the outside of say about four oranges, then 
squeeze the juice of the oranges in a crock or bowl, 
and then add the gratings you have just prepared; 
now add XXXX sugar and stir with the hand until 
it gets good and thick, so as you can pick it out 
and form it in small rolls about the size of marbles; 
finish all and let remain one hour till a crust forms, 
so that you can handle them; then they are ready 
to dip in fondant or chocolate. These goods are 
delicious and are liked bv all. 



RIGBY'S RELIABLE CANDY TEACHER. 43 



No. 2. RAW CREAM. 

Lemon Flavor. 
Proceed as with No. 1 raw cream, only use 
lemon instead of orange. 



No. 3. RAW CREAM. 

Take jelly, strawberries, grated pineapple, or 
any kind of fruit or preserves, and add XXXX 
sugar, and proceed as with No. 1 raw creams, and 
you will find that you have one of the nicest-eating 
pieces of candy on the market; the acid contained 
in the fruits keeps them from drying out, and they 
remain fresh for a long time. 



ITALIAN CHOCOLATE CREAMS. 
For Starch. 

Dissolve 4 ounces gelatin in one pint hot water. 
Now place in kettle 

4 pounds sugar, 

4 pounds glucose. 

And your dissolved gelatin. 

Cook to 236°, pour on slab. Beat the whites of 
6 eggs, and when batch is cool add them to your 
batch and work it until it creams. Now melt 15 
pounds soft fondant in hot water bath or steam 
kettle. When this is dissolved, add the first batch 
and 2 ounces vanilla, run in starch, and let stand 
for twelve hours; then dip in chocolate. 



44 RIGBY'S RELIABLE CANDY TEACHER. 



ITALIAN CHOCOLATE CREAMS. 
For Hand-Mades. 

Place in kettle 

25 pounds granulated sugar, 

Water enough to dissolve. 

While cooking add V2 ounce acetic acid and 
cook to 236°, pour on slab, let stand until perfectly 
cold, then work with spatula until it begins to 
turn, then add the whites of 13 eggs beaten stiff, 
and work batch until it is finished. Roll up in 
small pieces and coat with bitter chocolate imme- 
diately. 

MOLASSES CHOCOLATE BRITTLE. 
Make a batch of molasses taffy and cook it to 
290° or 300°, pour it on the slab and pull on hook, 
then twist all the air out and flatten it out in front 
of the table furnace and pull it in strips, not too 
thin, but about as thick as a heavy piece of glass, 
when all is done; then with your hands break it all 
up in small pieces; now pour it in a sieve and shake 
all the loose crumbs out, and it is ready for use. 



HOW TO DIP MOLASSES BRITTLE. 

Get your chocolate ready for dipping, then pour 
a good handful of the molasses brittle in a pan and 
then a handful of chocolate; mix them well, then 
pick up all you can get in a tablespoon at a time 
and drop on wax paper; when cold they are ready 
for use. 

These sroods are a noveltv and sell well. 



RIGBY'S RELIABLE CANDY TEACHER. 45 

THREE GRACES. 
A Nice Piece of Chocolate Goods. 

First roll out by hand from bon bon cream a 
lot of little balls the size of large filberts, then se- 
lect a few pounds of large filberts and roast them 
in a sieve over the fire, and then rub the husks off; 
now get half a pound of candied cherries. Now, 
when dipping this piece of goods in chocolate I 
always dip the cherry first, then the cream ball; 
set it next to the cherry; then dip the filbert; set 
it next to the cream filbert. As I dip the filbert 
I drop a line of chocolate with the thumb across the 
three pieces; this makes them one. 

These goods eat well, as it is a fine combination 
and nice for topping off a box of candy. 



BURNT ALMOND CHOCOLATES. 

Hand Made. 
Roast and almost burn Yj pound almonds, then 
grind them up very fine. Now take ."> pounds bon 
bon cream, knead in the almonds, add XX XN 
sugar to stiffen the cream, and roll it out in balls 
the size of marbles; dip in chocolate. 



BURNT ALMOND BON BONS. 

Proceed as with the above, only dip in fondant, 
and sprinkle on top of each one a little of the 
ground almonds. 



46 RIGBY'S RELIABLE CANDY TEACHER. 



MOLASSES COCOANUT CREAM ROLLS. 
Place in kettle 

5 pounds sugar, 

1% pounds glucose, 

1-4 pound butter, 

Water to dissolve same. 

Cook it to 238°, pour off on the damp slab, and 
scatter over it 2 pounds fresh grated cocoanut, 
then with a paddle cream it at once; now place 
in kettle 

8 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Add 1 pint dark molasses, 

y<z pound butter. 

Stir and cook to about 270°, pour on the slab, 
then pull on hook and twist the air out; now flatten 
it out in front of your table furnace and place the 
cocoanut cream in center of same; now roll the 
molasses batch around it and close both ends; now 
get it in shape as for stick and pull it out a little 
larger than stick candy and cut in about three- 
inch lengths; place in pans for two hours until the 
outside jacket grains, then they are ready for the 
store. 



BITTER-SWEET CREAM FOR CHOCO- 
LATE DROPS. 

Place 12 pounds sugar in a kettle, with water to 
dissolve same, then add 1 ounce of acetic acid, and 
cook to 246°; pour off on damp slab, then pour 



RIGBY'S RELIABLE CANDY TEACHER. 47 



over the batch 2 ounces of glycerine; now beat the 
whites of 15 eggs, pour them on the batch, and 
with the paddle cream it as you would bon bon 
cream. 



HOW TO USE BITTER-SWEET CREAM. 

Take whatever amount of the cream you wish to 
dip and work in fruit or nuts of any kind, then roll 
it in pieces about the size of a large chocolate drop, 
let them stand one hour, until a crust forms on 
them, dip them in chocolate, one-half sweet choco- 
late and one-half bitter chocolate. 

These goods are being run extensively through- 
out the Eastern States. 



WHAT FLAVORS TO MAKE OUT OF 

BITTER-SWEET CREAM FOR 

CHOCOLATES. 

Pineapple cut up fine. 

Cherries cut up fine. 

Pecans cut up fine. 

Almonds cut up fine. 

English walnuts cut up fine. 

Brazil nuts cut up fine. 

Filberts cut up fine. 

Figs cut up fine. 

Fresh grated cocoanut cut up fine, and citron. 

Don't flavor these goods only with pure fruit 
and nuts, as they are then very fine and sell at 60 
cents per pound. 



48 RIGBY'S RELIABLE CANDY TEACHER. 



BURNT PEANUTS. 

Place 6 pounds sugar, and water to dissolve 
same in a kettle and cook it to about 252°; then 
pour in about 5 pounds of shelled peanuts and stir 
them good until the sugar starts to grain, then set 
off the kettle quickly on the barrel and stir good 
until all is grained, then pour in a sieve and shake 
off the sugar; now add to this sugar 1 pound fresh 
sugar and more water, and cook the same as above, 
then set the kettle off again and pour in the pea- 
nuts and stir and grain it all again; now pour all 
in a sieve, shake out the sugar, put the sugar with 
1 pound more fresh sugar and water in a kettle 
and color pink and finish as before, and they are 
ready for the store. Don't shellac or polish them, 
as this is done only in wholesale houses. 



BURNT ALMONDS. 
Proceed as with burnt peanuts, only use almonds 
instead. 



OPERA STICKS. 
Place in kettle 

5 pounds sugar, 

1 pound glucose. 

Water to dissolve same. 

Cook to 310°, pour off on slab; fold up and cut 
a small piece off, color it any color to suit, red, 
pink or orange; now pull and flavor the balance, 
and twist all the air out of it, then place it in front 
of the table furnace in a three-cornered niece about 



RIGBY'S RELIABLE CANDY TEACHER. 49 



a foot long and with the piece you have colored 
make two or three strips and lay it on each corner 
of the batch, then pull it in lengths of two or three 
feet; see that they remain three-cornered, pull 
them in thickness of large lead pencil and have 
your helper place one hand on each end and turn 
the piece in the opposite direction, until it is evenly 
twisted; when cold cut in length of jar you intend 
to place them in. 

These goods made in assorted colors and flavors 
look very well and readily bring 40 cents per 
. pound. 

A GOOD BROKEN MIXED. 

Make a small batch of all the taffies and cook 
them to about 290° or 300°, then after they are 
pulled and flavored flatten them out in front of the 
table furnace and pull them in sticks about one inch 
wide, and while you are doing this have your help- 
er mark them on an angle of about two inches in 
length, push them to one side, and when cold they 
can be easily broken where marked and will be 
in a diamond shape; then add to this mixture a 
batch of peanut candy, cut in two-inch squares, 
then add a batch of cocoanut taffy cut same as 
peanut; when this is done put 5 pounds sugar and 
2 pounds glucose in a kettle, with water to dissolve 
same, and cook to 290° or 300°; set off and color 
a light pink and flavor with oil of anise; pour on 
slab and at once sprinkle strip cocoanut over it; 

cut in two-inch squares. Now make another batch 

4 



5 o RIGBY'S RELIABLE CANDY TEACHER. 



as above, flavor lemon and color yellow, pour on 
the slab, sprinkle cocoanut over it and cut same as 
above. This will make it all look bright, and in 
all you will have at least eight or ten kinds, which 
will make a nice mixture. 



CREAM PEANUTS. 

Vanilla. 
Roast 5 pounds Spanish shelled peanuts and fold 
them in a clean rag to keep warm, then put in a 
kettle 5 pounds sugar, and water to dissolve same, 
and cook it to 238°; set it off on a barrel, and 
flavor it vanilla; now pour the peanuts in a clean 
dishpan and hold it about a foot high from the fire 
and have your helper pour a little at a time on the 
batch, while you keep shaking pan; keep on doing 
this until all the batch is used up, and if the pea- 
nuts are not coated thick enough to suit you, place 
on three or four more pounds of sugar and cook 
as before and continue to pour on until they are of 
a size suitable to vour taste. 



CREAM PEANUTS. 
Strawberry. 
Proceed as with cream peanuts, vanilla, only 
when batch is off, color it light pink and flavor it 
with strawberry; finish same as vanilla cream pea- 
nuts. 



RIGBY'S RELIABLE CANDY TEACHER. 51 

CREAM PEANUTS. 

Chocolate. 

Proceed same as for vanilla cream peanuts, only 

when batch is off add a little dark chocolate, and 

stir it in good. Proceed same as vanilla cream 

peanuts. 

In summer crystalize these goods, as it adds to 
their beauty and keeps them from drying out. 



No. 1. CREAM ALMONDS. 

Old Style. 
Roast 5 pounds almonds and set them to one 
side; now put 5 pounds sugar, and water to dis- 
solve same, in kettle and cook to 238°; flavor it 
vanilla after it is set off on the barrel, then pour 
in one pile on a hot slab the 5 pounds of almonds, 
and while your helper pours a little of the batch 
at a time on the nuts, you have half of a pail cover 
in each hand and keep the nuts stirred up by mov- 
ing them continually from right to left; continue 
this until they are coated thick enough to suit. 
They can be made all flavors. 



No. 2. CREAM ALMONDS. 

Proceed as with Cream Peanuts, only use al- 
monds instead. These goods should be crystalized. 
as they dry out very soon if not. They can be 
made vanilla, strawberry, rose, chocolate and violet 
flavors. 



52 RIGBY'S RELIABLE CANDY TEACHER. 



POP CORN CRISP. 

Pop a lot of corn and set one side; now put in 
kettle 

4 pounds sugar, 

2 pounds glucose. 

Water to dissolve same. 

Cook to 280° or 290°, then add 1-4 pint of dark 
molasses; stir good half a minute and set kettle off 
and add 1-4 pound of butter and a teaspoonful of 
fine salt; now pour in all the corn you possibly can 
get in the kettle and stir it until all is well covered; 
now set the kettle on the fire, only for half a min- 
ute so as to warm the bottom of the kettle; now 
turn it all out on the slab and spread it out evenly, 
then with a smooth board press it very light; when 
cold cut in pieces to fit pans. 



MENTHOL, HONEY AND HOREHOUND 
COUGH DROPS. 

Place 20 pounds sugar, 

5 pounds glucose and horehound, 

Water enough to dissolve same, in kettle. 

Cook to 300°, then add 2 pounds honey and stir 
a minute, pour on slab, then lay a handful of starch 
in the center of the batch and place on it V2 ounce 
of menthol and cover it with a little of the starch. 
Fold up the edges of the batch and knead well; 
when cool enough to handle, fold it in a roll or 
flat piece and run it through rollers. The starch 
gives the drops a gray color and also keeps the 
flavor from escaping while kneading it. 



RIGBY'S RELIABLE CANDY TEACHER. 53 

CREAM PATTIES. 
Peppermint. 

Melt over steam in your bon bon kettle 5 pounds 
bon bon fondant, stir all the time, and don't get 
it too hot. When it looks as though it is thin 
enough to run through a funnel, set off and flavor 
lightly with good oil of peppermint and pour in a 
funnel; have a round stick about ten inches long 
and size of the hole in the bottom of funnel, and 
by raising the stick allow it to drop out on wax 
paper to about the size of a quarter. 



CREAM PATTIES. 

Wintergreen. 

Proceed as with Peppermint Patties, only flavor 
with oil of wintergreen and color a delicate pink. 



CHOCOLATE PATTIES. 

Proceed as with peppermint, only add teaspoon- 
ful of dark, bitter chocolate while melting the 
cream. 



PISTACHIO PATTIES. 

Proceed as with Peppermint Patties, only flavor 
with pistachio and stir in while melting cream 2 
ounces of pistachio nuts ground up very fine; color 
a very delicate green. 



54 RIGBY'S RELIABLE CANDY TEACHER. 



NUT PATTIES. 

Grind 3 pounds almonds, pecans, English wal- 
nuts, black walnuts, filberts, or any kiind of nuts 
you may happen to have in the shop, and spread 
them out thin on the table or slab, and then press 
them down smooth with a little board or pan; now 
proceed to dissolve bon bon cream as for Pepper- 
mint Patties; when melted don't flavor, but color 
to suit yourself. Drop the cream through the fun- 
nel on the nuts the size of other patties; when dry 
turn them over and stack in dishes, nut side up. 

These goods are nice looking and sell well. 



PEPPERMINT DROPS, OR SQUARES. 

Proceed as with lemon drops, only flavor on the 
hook and pull white with the exception of 2 
pounds left on the slab, color this red, and when 
batch is pulled add the red for stripes; finish same 
as clove drops or squares. 

In cooking hard goods, such as tablets, and you 
don't wish to use glucose, use ^2 teaspoonful 
cream of tartar to every six-pound batch. 



LEMON SQUARES, OR DROPS. 

7 pounds sugar, 

3 pounds glucose, 

Water to dissolve same. 

Cook to 300° or 310°; pour on slab; now take 
a glass and put in a teaspoonful of tartaric acid 
and pour over it extract of lemon, enough to make 
a paste; now take this paste and spread it over the 



RIGBY'S RELIABLE CANDY TEACHER. 55 



batch, and then color the batch a delicate yellow; 
put on the gloves and knead the batch good until 
color and acid are well worked in, then roll out 
thin with rolling-pin and cut with caramel cutter, 
or if wanted in drops, run batch through lemon 
drops rollers. 

LIME DROPS, OR SQUARES. 

Proceed as with lemon drops, only color green 
and flavor with oil of lime. 



CLOVE DROPS. OR SQUARES. 

Flavor with oil of cloves. Proceed as with lemon 
drops, or squares, only cut off 2 pounds of the 
batch and color it red; lay it on the slab, pull the 
balance of the batch white, then form it in a roll 
as for stick candy and use the red for stripes; pull 
out and cut with buttercup cutter, or run through 
rollers. 



CINNAMON DROPS, OR SQUARES. 

Flavor Cinnamon. 

Proceed as with lemon drops, only color the 
batch pink before pulling on hook. 



ANISE DROPS, OR SQUARES. 

Proceed as with lemon drops, only flavor with 
oil of anise and color delicate red. 



56 RIGBY'S RELIABLE CANDY TEACHER. 



CHOCOLATE FIG CHEW CHEW. 
4 pounds sugar, 
3 pounds glucose, 
1-4 pound chocolate, 
2 oz. nucoa butter, 
Tablespoonful butter, 

1 pint cream, 

2 pounds figs, chopped fine, 
Water to dissolve same. 

Place on fire, stir and cook to 250° or 252°; pour 
on the slab; when cool pull on the hook until batch 
turns a light brown, then lay it on the slab or 
table and form it in a round piece eight by twelve, 
and pull it in strips about one inch wide; cut in 
pieces about two inches long and then sand them 
in XXXX sugar. 

HOW TO MAKE SUGAR SAND. 
Place whatever amount of sugar you wish to 
color on a dry and clean slab or table; now add a 
few drops of whatever color you wish to color it, 
and with both hands rub it together good until all 
is equally colored, then add a few drops of am- 
monia and rub it in good, as this will keep the color 
from fading out. Use candy colors for the above. 



HOW TO SAND LEMON HOREHOUND OR 

ANY KIND OF HARD GOODS FOR 

SUMMER USE. 

Place the kettle, with a few gallons of water in 
it, on the fire; when it starts to boil place what- 



RIGBY'S RELIABLE CANDY TEACHER. 57 



ever goods you wish to sand in a coarse sieve and 
shake it over the steam of the kettle, and when 
they feel damp pour them at once into a pile of 
granulated sugar, and with the hands mix them up 
good; put them all in the sieve again and shake all 
the loose sugar out and they will be ready for use. 



No. 1. JOHNNY CAKE. 

Pop a lot of corn, and when you have 5 pounds 
after it is popped place it on the slab and with a 
caramel cutter cut it up fine; now place on the fire 

5 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Cook to 270°, then add 1 cup of molasses, 1-4 
pound butter, and stir until cooked to 280° or 
290°; set it off and add tablespoonful of salt and 
the ground corn, stir all up good until corn is all 
covered, then place kettle on the fire just half a 
minute to heat the bottom, and pour all out at 
once on a greased slab; now flatten it out with the 
iron bar about one-half inch in thickness, then 
with your rolling-pin roll it out as even as pos- 
sible, the thinner the better; when cold break in 
small pieces. 

Xo. 2. JOHNNY CAKE. 

Now make another batch same as No. 1 and 
omit the molasses, then mix both colors together. 

This is new and a good seller wherever I have 
made it. 



58 RIGBY'S RELIABLE CANDY TEACHER. 



THREE-LAYER FRENCH NOUGAT CHOC- 
OLATE. 

12 pounds sugar, 

8 pounds glucose, 

Water to dissolve same. 

Cook to 252°, set off on a barrel; now beat the 
whites of 32 eggs, stir the batch a moment to let 
out the heat, and then add the eggs. Beat all 
until stiff, then take out one-third of the batch 
and put it in a box lined with wafer paper and 
sprinkle a good handful of almonds on top; now 
color the balance of the batch a light pink and 
flavor with strawberry; take out half of it and place 
it evenly on top of white in box; sprinkle more 
almonds on top of this; now color the balance with 
dark chocolate and stir in some more almonds, 
place it on top of the pink, cover the top with 
wafer paper, let remain until cold for two hours 
at least, then it is ready for use; put in the nuts 
as per recipe and you will see how pretty it looks 
when cut. This nougat is made and ready to cut 
in less time than any other nougat on the market. 



No. 1. FRENCH NOUGAT. 

Vanilla. 
A good and cheap recipe. 
6 pounds sugar. 
4 pounds glucose, 
Water to dissolve same. 

Cook to 252°, set kettle off quick on a barrel and 
then beat up stiff the whites of 16 eggs; now stir 



RIGBY'S RELIABLE CANDY TEACHER. 59 



the batch a few minutes to get the heat out and 
then add the eggs and a little vanilla extract; beat 
it up until it becomes stiff, then add 1 pound al- 
monds and stir them in good; now line two five- 
pound boxes with wafer paper and fill them both 
and place a sheet of wafer paper on the top and 
smooth it off good; set to one side for two hours 
and it is ready to cut in bars for the store. 



No. 2. FRENCH NOUGAT. 

Strawberry. 
Proceed as with No. 1 French Nougat; when 
the batch is taken off color light red, flavor with 
strawberry. 

No. 3. FRENCH NOUGAT. 

Chocolate. 
Proceed as with No. 1 French Nougat, only add 
r A pounds of dark chocolate when the batch is 
taken off, and finish same as No. 1. 



BOSTON CREAM. 
Place in kettle 

8 pounds sugar, 

4 pounds glucose, 

1 gallon cream. 

Stir and cook to 240° ; set kettle off and add % 
pound glucose and stir batch until it begins to 
grain, then add 2 pounds shelled pecans or English 



6o RIGBY'S RELIABLE CANDY TEACHER. 



walnuts, or half and half; pour quick in a box lined 
with wax paper; let stand until cold, turn it out and 
cut in slices as it is sold. 

You can also make this and flavor strawberry 
or chocolate. This piece of goods won't dry out 
for ten days, and is a good seller. 



NUT CAKES, OR WAFERS. 

Melt 5 pounds bon bon cream as for patties, 
and when melted add any kind of nuts you wish; 
have them well ground and stir them in with the 
cream; now run it through the funnel the size oi 
a half dollar; drop then on wax paper. 

These can be flavored and colored to suit. 

COCOANUT CHOCOLATE RUFFS. 

These goods look nice and are good eating and 
top off a box of candy in good shape. 

Prepare your chocolate as for dipping; take out 
a handful and stir in all the long strip cocoanut 
it will stand, then pick out with the thumb and 
two fingers pieces about the size of a marble and 
place them on the wax paper, and when dry they 
are ready for use. 

No. 1. OLD STLYE MOLASSES PEPPER- 
MINTS. 
Put in kettle 

1 gallon New Orleans molasses, 

V2 pound good butter. 



RIGBY'S RELIABLE CANDY TEACHER. 61 

Cook to 252°; pour off on the slab and when 
cool enough to handle fold up the edges and form 
into one lump. Cut off two pounds of the batch 
and let remain on the slab in a lump; now pull the 
remainder of the batch on the hook to a nice gol- 
den color; flavor with good oil of peppermint 
while pulling; when done lay it on the spinning 
table and form it in a nice, round piece, about 
twelve or fourteen inches long, and then get the 
two pounds and roll it out and cut in four or five 
pieces and place it on the large batch about four 
inches apart and the length of the batch; now 
make the batch nice and round and pull it out the 
size of stick candy; cut in half inch lengths and 
wrap in wax paper in hot weather; in cold weather 
it is not necessary to wrap them. 

No. 1. PLANTATION DROPS. 

Make them the same as Molasses Peppermints, 
only after they are cut lay them in XX XX sugar, 
and then sift off the sugar and place them in pans 
for the store. 



No. 2. PLANTATION DROPS. 

With sugar and glucose instead of all molasses. 
4 pounds sugar, 
3 pounds glucose, 
1-4 pound butter, 

1 pint New Orleans molasses, 

2 oz. nncoa butter, 



62 RIGBY'S RELIABLE CANDY TEACHER. 



Water to dissolve same. 

Cook to 252°, and finish as Plantation Drops 
No. 1. 



No. 2. MOLASSES PEPPERMINTS. 

Same as Plantation Drops No. 1, only do not 
sand them in XXXX sugar; finish as Molasses 
Peppermints No. 1. 



FRUIT PUDDING. 

5 pounds glucose, 
3 pounds sugar, 
1 pound small seedless raisins, 
1 pound package of good mincemeat, 
Water enough to dissolve the batch. 
Stir and cook to 252°; set off the fire and add 
2 pounds of mixed shelled nuts, 1 pound pine- 
apple, cherries and citron, and all the fine powd- 
ered cocoanut you can possibly mix in; pour off 
on the slab and form it in a loaf like bread; now 
put in clean kettle 3 pounds glucose, 1 pound 
sugar, a little water, and cook as before to 252°; 
set off the fire, and add all the cocoanut it will 
stand; pour on the slab, flatten out thin with roll- 
ing-pin and fold it around the loaf you have just 
made until it is entirely covered; when cold cut in 
slices like cake. 



ICELAND MOSS WAFERS. 
5 pounds sugar, 
1 pound glucose, 



RIGBY'S RELIABLE CANDY TEACHER. 63 



Water to dissolve same. 

Cook to 280° or 290°; set off on a barrel and 
color a light red, and flavor with oil of anise; stir 
just a second then pour it in a funnel and finish 
same as Molasses Wafers. 



JERSEY LILLIES. 

4 pounds glucose, 

3 pounds sugar, 

2 oz. nucoa butter, 

Water to dissolve same. 

Cook to 240°, then add 1 pint cream, stir and 
cook to 250°; pour on greased slab; when cool 
pull on hook until good and white; flavor while 
pulling, with vanilla; lay on spinning table and 
form in round pieces as for stick, and pull out size 
of stick and cut with shears, one-half inch in 
length. Now throw them in XXXX sugar, then 
sift the sugar off and they are ready for use. 

These goods chew as nice as a good caramel 
and are a good seller. 



ITALIAN CREAM. 
4 pounds of sugar, 
1 pound of brown sugar, 
1^2 pounds glucose, 
1 quart of cream or milk, 
1 pound cream fondant, 
1^ pounds glucose. 

Place the sugar, glucose and part of the milk 
,in a copper pan over the fire and stir until it boils, 



64 RIGBY'S RELIABLE CANDY TEACHER. 



add the rest of the milk, and boil to 236° on ther- 
mometer; lift off the fire, let stand a minute, then 
add the other glucose and the fondant broken up 
into small pieces. Stir easily until well mixed, 
then pour out on paper between iron bars half an 
inch thick. As soon as it has set, mark the top 
with a knife, glaze over with light glaze, and when 
cold they can be broken apart. Can be made in 
chocolate or peach or with nuts or cocoanut. 

This recipe is for the wholesale trade, and is a 
cheap grade of this article. 



WALNUT LOAF. 

7 pounds sugar, 

2 pounds glucose, 

Water enough to dissolve the batch. 

Cook to 252°, then add quickly 1 pint molasses 
and stir and cook again to 252°; set off the fire 
and add % teaspoonful soda and 1 pound black 
walnut meats; stir in kettle until it starts to grain, 
then pour it in one pile on a warm slab, scrape it 
all up, form it in the shape of a loaf of bread and 
keep it in that shape until it sets and gets hard; cut 
in slices as sold. 

This is a good seller and takes wherever I have 
made it. 

BUTTER-SCOTCH WAFERS. 
5 pounds sugar, 
1 pound glucose, 
Water to dissolve same, 



RIGBY'S RELIABLE CANDY TEACHER. 65 



Cook to 270°, then add 

y^ pound butter, 

1 oz. dark molasses. 

Stir and cook to 280° or 290°; set off and add 
teaspoonful of salt; flavor with oil of lemon; pour 
all in a funnel and drop them the size of a quarter 
on a greased slab; put in glass jars. 



BUTTER-SCOTCH SQUARES. 

5 pounds light brown sugar, 

2 pounds glucose, 

Water to dissolve same. 
Cook to 280°, then add 

a /4 pound butter, 

Teaspoonful salt. 

Stir and cook to 290°; set off and add oil of 
lemon, and pour between iron bars on greased 
slab and mark with caramel cutter; when cold 
break up and put in jars or pans. 



STRINGS OF COMFORT, OR STRAWS. 

6 pounds sugar, 

y> pound glucose, 

Water enough to dissolve same. 

Cook to 300° or 320° over a hot fire; pour on 
slab, fold up and color to suit, and pull on hook; 
then twist the batch on the hook until all the 
air is out of it, then put it on the table in front 
of table furnace and form it in shape as for stick 
candy. Take hold of one end and form as a bot- 
tle, small at one end; have some one help you and 



66 RIGBY'S RELIABLE CANDY TEACHER. 



as you pull the batch out long and about the size 
of straws, have your helper keep them off of each 
other and move them around until they become 
cold. After making one or two batches you will 
be enabled to make these goods uniform and neat; 
also flavor while pulling, and use gloves, as they 
retain more of a gloss. 

These goods make a fine show and help sell 
other goods. For a window show they cannot be 
beaten. Make these goods all colors and flavor 
them highly, and when cold break up and mix in 
one pan. They show up well. 



SOFT CHEWING BUTTER-SCOTCH. 

5 pounds light brown sugar, 

2 pounds glucose, 

2 oz. nucoa butter, 

Vo pound butter, 

Water to dissolve same. 

Cook and stir until batch is 250°; set off and 
flavor with oil of lemon; pour on greased slab, be- 
tween iron bars; when cold cut in pieces two by 
three inches and wrap in wax paper. 

This is a good seller if put up in neat packages. 

MOLASSES WAFERS. 
5 pounds sugar, 
1 pound glucose, 
Water to dissolve same, 
1 pint New Orleans molasses, 
*4 pound butter. 



RIGBY'S RELIA BLE CANDY TEACHER. 67 

Stir and cook to 280° or 290°; pour in funnel 
and drop size of a quarter, on greased slab; when 
cold pack in glass jars, or keep in pans in cold 
weather. 



HOREHOUND WAFERS. 
Heat 1 quart of water to a good boil, then add 
1 ounce of horehound herb and let stand fifteen or 
twenty minutes, then put 5 pounds sugar and 1 
pound glucose in a kettle; now pour the hore- 
hound water through a strainer and cook to 280° 
or 290°; pour in funnel and finish as molasses 
wafers. 



VARNISH FOR CONFECTIONERY. 
Put y<2. pound or more of gum benzoine in a 
bottle, pouring in enough fourth-proof alcohol to 
cover it; let it stand for at least two weeks, shak- 
ing it well once or twice a day. You may then 
pour off gently what you need for immediate use 
and let the remainder stand, but not long enough 
to become too thick, otherwise it will appear in 
streaks on the work when dry. When used it 
should be of the consistency of thin syrup; if it 
should be too thick dilute with a little alcohol. 
This varnish is entirely harmless, and has a frag- 
rance somewhat resembling that of vanilla. It 
has another good quality — it will keep for years, 
and grows better with age. It may be used on all 
kinds of chocolate work and candies, whether 
pulled or clear, giving them a thin, glossy film 



68 RIGBY'S RELIABLE CANDY TEACHER. 

which protects them from atmospheric moisture 
and thus prevents their soon becoming sticky. 



VIOLET CREAM MARSHMALLOWS. 

6 pounds of best A sugar, 

y<L pound of glucose, 

2 pints of water. 

Cook to 238°; flavor floral extract of violet, vio- 
let color, 3 pounds of marshmallows. Have a 
bright copper kettle, and put into it the 6 pounds 
of best A sugar and % pound of glucose; add to 
this 2 pints of water; then set the kettle on a bright 
fire and cook to 238°; then pour the batch on a 
clean slab, allowing it to remain until almost cold; 
then with a steel paddle work the batch rapidly 
till it turns and sets in a firm mass; now spread a 
damp cloth over the mass, leaving it for thirty- 
five minutes; then knead the cream and put about 
3 pounds in a bon bon dipping-pot; now have 
about 3 pounds of marshmallows cut in half with 
a pair of shears; now warm the cream in the dip- 
ping-pot and flavor with floral extract of violet 
and color a deep violet color; then dip the pieces 
of marshmallows in the cream and drop on waxed 
paper, and continue till you have dipped all the 
marshmallows; and when they are cold they are 
ready for use. 

CREAM NOUGAT. 
This is a delicious confection, if carefully made 
after the following recipe : 



RIGBY'S RELIABLE CANDY TEACHER. 69 

l 1 /^ pounds of glucose, 

3*4 pounds of white sugar, 

1 pint of water, 

Whites of 6 eggs, 

1 pound of English walnut meats, 

3 pounds of Valencia almonds, 

Vanilla flavoring. 

Whisk the whites of the eggs in a copper pan 
till they are light and stiff; then put 3-4 of a pound 
of the sugar in a small pan with */2 pint of water 
and cook to 250°; pour the hot sugar into the 
beaten eggs, at the same time beating the eggs 
to make them mix thoroughly with the sugar; 
now put the remainder of the sugar into a copper 
pan together with the glucose and a /2 pint of 
water; cook to 260° and then remove from the 
fire; stir in the sugar and glucose, and keep stirring 
until white and creamy; add the eggs, slowly stirr- 
ing them in, and lastly add the almonds, walnut 
meats and vanilla flavoring. Now lay nougat 
wafers in a frame on your marble and pour the 
nougat out on these, also placing the wafers on 
the top and a board on top of the wafers. Let the 
batch lay over night, and in the morning cut it 
into bars of required size. 



CREAM SQUARES. 

Put in kettle 
8 pounds sugar, 
2 pounds glucose, 
V-2 gallon cream, 
V\ pound butter. 



7 o RIGBY'S RELIABLE CANDY TEACHER. 



Stir and cook to 250°, set off and pour in about 
2 pounds fresh grated cocoanut, stir until batch 
just starts to grain, then pour it on the slab, be- 
tween the iron bars, and let remain until it grains; 
then melt 4 pounds bon bon cream, same as for 
bon bons, pour it on the batch, and spread it out 
evenly over same. When cold mark with caramel 
cutter and cut into squares. 

SALTED ALMONDS. 
Heat 2 quarts of water to a boil, then pour 5 
pounds almonds in the water; let them remain a 
few minutes; try them by taking one out, and 
if the skin or outside slips off pour them out at 
once in a sieve, then pour cold water over them, 
and after you have taken off all the skins lay them 
on a dry towel and let it absorb all the dampness 
out of them; now put % pound of good butter in 
a clean kettle and set it over a slow fire; when the 
butter is melted pour in the almonds and stir them 
until they start to brown, then pour them out in 
a sieve and sprinkle fine salt over them, then 
spread them out on a table to cool. Don't get 
them too brown when roasting, as they contain 
a good deal of heat when done and will get too 
dark and partly burnt by doing so. 



SALTED PEANUTS. 
Place 1 pound of butter in a clean copper ket- 
tle over a slow fire; when the butter is dissolved 
add 12 pounds Spanish shelled peanuts, and stii 



RIGBY'S RELIABLE CANDY TEACHER. 71 

them good until the peanuts get through pop- 
ping and begin to smoke and get nice and brown, 
then at once pour them out into a large sieve and 
let the extra butter drop through; then pour them 
on the slab or table and pour 1 pound fine salt 
over them, and mix them up and then spread them 
out to cool. 

If the above are roasted nicely you can work 
up a large trade on them, as I have made and sold 
one hundred pounds per week in different place* 
where I have made them. 



SALTED PECANS. 
Melt % pound of butter in a clean copper ket- 
tle over a slow fire, then pour in 5 pounds of 
pecans and stir good only one minute; then pour 
them out quickly and finish same as Salted Al- 
monds. Don't let them roast too long, as they 
turn black and are unfit to eat if they are allowed 
to roast too much. 



HOREHOUND ROLLS. 
This piece of goods, when nicely made and put 
up in ten-cent rolls, can be made a leader of in 
cold weather, as the public at large have great 
confidence in the merits of horehound. Make a 
batch of horehound candy as per recipe given in 
another part of this book, and after it has been 
poured on slab divide it in two pieces; one piece 
pull on the hook until it turns light brown color, 
then form it in a round piece; now knead the other 



72 RIGBY'S RELIABLE CANDY TEACHER. 



half, flatten it out around the pulled piece, place 
it in front of the table furnace and pull it out in 
round sticks the thickness of a broom handle; cut 
off in about eight-inch lengths. 

These goods show up well when cut, and it is 
policy to flavor them highly with horehound — 
make them double strength. Don't wrap them, 
but stack them up nicely in dishes or pans. Place 
a neat card upon them stating "extra strong hore- 
hound rolls," and it will add to their sale. 



GINGER BON BONS. 

Proceed the same as with Ginger Chocolate, 
only when rolling them out don't flatten them; 
color dipping cream a delicate yellow and dip them 
and place on top of each one when dipped a little 
thin strip of angelica. 



JAP CHOCOLATES. 

Make a batch of cocoanut Jap and pour it out 
on the slab and roll it out in little oblong pieces, 
size of a pecan, and dip in chocolate, and have 
helper sprinkle a little fine cocoanut on each piece 
as you dip them. 

FLAX SEED DROPS. 
Place in kettle 
6 pounds sugar, 
2 pounds glucose, 
Water to dissolve same. 



RIGBY'S RELIABLE CANDY TEACHER. 73 



Cook to 280°, then pour in a small handful of 
flax seed and stir just a moment, then pour on 
slab, color a delicate yellow and knead it good, 
then form in shape as for stick candy, and then 
flatten it out and run through lemon drop rollers. 

These goods look well, as the flax seed show 
up all through the drops. 



HOREHOUND FLAX SEED SQUARES. 

Make a batch of horehound candy as per hore- 
hound recipe, and just before you pour out on 
slab, add the flax seed, then pour on slab and cut 
as horehound squares. 



NOUGAT SPONGE CHOCOLATE. 

Place in kettle 

5 pounds sugar, 

5 pounds glucose, 

Water to dissolve. 
Add 2 oz. nucoa butter. 

Cook to hard ball, as for caramels, then add 1 
quart cream, and stir and cook again to hard ball; 
pour on slab, fold up edges; when cool pull on 
hook, then lay it on the slab and chop up in coarse 
pieces 2 pounds of almonds and knead them into 
the batch; now flatten out the batch between the 
iron bars and with rolling-pin flatten out nicely 
the thickness of caramels; when cold cut in pieces 
one-fourth of an inch wide and one and one-half 
inches long, and dip in chocolate. 



74 F.IGBY'S RELIABLE CANDY TEACHER. 

The same batch with ground roasted peanuts 
in is fine and sells well, and is called Peanut Nou- 
srat. 



FRUIT JELLY CHOCOLATES. 

Place 6 pounds of apricot pulp in kettle and the 
same weight of sugar, and cook and stir until batch 
gets thick and drops off the paddle in heavy drops; 
then set off on barrel and add ^4 ounce of powd- 
ered citric acid and 2 ounces dissolved gelatin; 
then add 2 pounds roasted almonds chopped fine; 
pour all in taffy pans lined with manilla paper, 
then sift XXXX sugar over them and let them set 
for eight or ten hours, then turn them out; take 
paper off and cut in pieces to suit, and dip in choc- 
olate. 



SULPHUR DROPS. 

Place in kettle 

6 pounds sugar, 

x /4 pound butter, 

1 pound glucose, 

Water to dissolve same. 

Cook to 270°, then add 1 ounce of the best sul- 
phur and flavor with extract of lemon; pour on 
slab and knead it well, then form it in shape and 
run it through lemon-drop rollers. 



RIGBY'S RELIABLE CANDY TEACHER. 75 

CREAM MINTS. 

Place in kettle 

8 pounds sugar, 

1% pounds glucose, 

Water to dissolve same. 

Cook to 264°; pour on slab, then pour over the 
batch x /4 pound XXXX sugar, knead up well, and 
pull on hook; flavor while pulling with oil of pep- 
permint; when well pulled place on spinning table, 
form as for stick candy, and pull out as stick, and 
cut with shearse in small pieces size of a pecan; 
lay them in XXXX sugar; sift off the sugar and 
place in pans. 

These goods will grain and become soft and 
creamy. 



CLOVE SQUARES. 

Place in kettle 

7 pounds sugar. 

3 pounds glucose, 

Water to dissolve same. 

Cook to 270° or 280°, and stir in a few drops of 
burnt sugar, flavor with clove, and pour on slab; 
fold up the edges and knead the batch good until 
it turns a nice brown color, then as quickly as 
possible roll out thin and mark both ways with a 
caramel cutter; when cold break apart. 



76 RIGBY'S RELIABLE CANDY TEACHER. 



YANKEE HONEY CARAMELS. 
Place in kettle 
4 pounds sugar, 
4 pounds glucose, 
Vk gallon cream, 

1 oz. cocoa butter, 

2 oz. nucoa butter, 

1 pint strained honey. 

Cook to a good, hard ball, not a crack; pour 
on slab; cool quick by moving it in cold place on 
slab, then pull on hook until quite spongy; when 
done flatten it out on slab the thickness of cara- 
mels; when cold mark and finish as other caramels. 

YANKEE NUT CARAMELS. 
Proceed as with above, and when done pulling 
add 2 pounds nuts — knead in any kind of nuts you 
wish — and roll between iron bars, thickness of 
caramels. 



CREAM FIGLETS. 

Grind 5 pounds of figs and knead into it 2 
pounds No. 1 dipping cream; use XXXX sugar 
and get to a stiff paste; then with the rolling-pin 
flatten it out the thickness of mint lozenges, and 
with a one-half-inch round tin lozenge cutter cut 
them out and throw them in XXXX sugar; when 
done sift off the sugar and stack them in dishes for 
the show case. 

Grind dates, after removing the seeds, and pro- 
ceed as with Cream Figlets, and finish the same. 



RIGBY'S RELIABLE CANDY TEACHER. 77 



They are good eaters and sell well. 

They can both be dipped in chocolate or dip- 
ping cream. They also make a nice piece of goods 
in either one. 

CHOCOLATE LAYER NOUGAT. 

Make a batch of Vanilla Nougat, and as you 
place it in the box, when finished, put in at first 
nougat enough to extend one inch in height, then 
cover it with a wafer sheet, then spread over this 
dark melted chocolate, and place another sheet of 
wafer paper over this; now pour the balance of 
nougat on top and then another sheet of wafer 
paper. 

When this nougat is cut the center shows up 
good and is a nice piece of eating. 

You can also, if you wish, make a pink or any 
other color of nougat and place the chocolate in 
the same way. I usually run four or five kinds 
of nougat in the above style, as it sets off the 
show case to good advantage. 

In dipping bon bons, chop up fine any kind of 
nuts and flatten them out evenly on the table, and 
as you dip a bon bon, drop it on the nuts; when 
dry stack them, with nut side up. 

These goods look well. You can also color fine 
cocoanut pink, yellow or violet, in fact any color 
to suit you, and drop bon bons as above. They 
also look well. 

To color cocoanut do so the same way as you 
would color sugar or sugar sand, only omit the 
ammonia. 



78 RIGBY : S RELIABLE CANDY TEACHER. 

CREAM RAISINS. 
Open very large raisins, take out the seeds and 
stuff them with dipping cream, then crystalize 
them. They look well and are nice to top off a 
box of candy with. Color some of the dipping 
cream violet, pink, yellow, and leave some white. 
I always make them in assorted colors, as they 
look better and sell better. 

BUTTER-SCOTCH CHOCOLATES. 

Make a batch of butter-scotch patties; run them 
small — a little larger than a. nickel — then dip them 
in chocolate. 

They are leaders wherever they are made. 

You can also dip the above in dipping cream; 
they make a nice piece of goods. In my mind, 
anything that tastes well in our line sells well, no 
matter if anyone else ever made the same piece of 
goods before or not. 

CHOCOLATE-DIPPED CARAMELS. 
It is not necessary to make chocolate caramels 
for dipping in chocolate, as it is only a waste of 
chocolate. Make a plain vanilla caramel, and when 
they are coated the coating itself will be all the 
chocolate flavor needed. 



CARAMEL CREAMS. 
Make a nice caramel and cook it a little lower 
than for a stand up caramel, and when cold cut 



RIGBY'S RELIABLE CANDY TEACHER. 79 



in size of caramels, and then cut them in two 
again and dip in dipping cream. They make a 
nice center if cut in two and not cooked too high. 



COCOA DATE CHOCOLATES. 

Open any amount of dates and take out the 
seeds, and then place in them fresh grated cocoa- 
nut; close them up, and when ready dip in choco- 
late. 

These poods are good eaters and sell well. 



GINGER CHOCOLATES. 

Cut up in fine pieces V2 pound of ginger and 
knead it in 6 pounds of No. 1 dipping cream to a 
stiff paste, then roll them out in little balls, and 
then flatten them out with the forefinger; when 
done dip in chocolate. 



OPERA CREAM DATES. 

Open 5 pounds dates and remove the seeds; 
now make a small batch of Opera Cream as per 
recipe for same, knead it well, flavor slightly with 
vanilla, roll in small pieces, and fill dates and fin- 
ish as ordinary cream dates. 

These goods must be made in small batches in 
hot weather, as Opera Cream soon sours. You 
will find these goods much richer than the ordi- 
nary cream dates. 



80 RIGBY'S RELIABLE CANDY TEACHER. 

SPICED BON BONS. 

Try these, as they are extra fine and cannot be 
duplicated by others unless you give up the recipe. 

Take two five-cent packages of New England 
mince meat and 5 pounds of No. 1 dipping cream 
and knead them together, adding XXXX sugar 
until you get it to a stiff paste, then roll out in 
little balls size of a marble, and dip them in No. 
1 dipping cream. 



SPICED CHOCOLATES. 

Proceed as with spiced bon bons, dip them in 
dark chocolate and place a pecan half on top of 
each. 

When dipped this is a beautiful piece of goods 
and sells well wherever I have made it. 

GINGER SQUARES. 
Make same as Clove Squares, only flavor with 
ginger, and when on slab color a delicate yellow, 
and finish as Clove Squares. 



CHOCOLATE BOSTON CHIPS. 
Put in kettle 

6 pounds sugar, 

1 pound glucose, 

Water to dissolve same. 

Now get 1 pound of dark chocolate and melt 
it in front of table furnace by placing it in an 
empty marshmallow box; when melted add 



RIGBY'S RELIABLE CANDY TEACHER. 81 

XXXX sugar and stir or knead it till quite a 
thick paste; now set to one side and cook the 
above batch that you first prepared to 310°; pour 
off on slab prepare it for the hook and pull, then 
twist out the air and form it in a flat piece on 
spinning table and lay the chocolate paste in 
center and fold up quick, then flatten it out and 
see that the left end is closed; now pull out one 
inch wide and thin as possible, and have your 
helper crimp them, or leave them straight, or in 
curls, just as you prefer. 



COCOANUT CREAM CARAMELS. 

Place in kettle 

6 pounds sugar, 

10 pounds glucose, 

Water to dissolve same. 

Cook to 236°; set off on barrel and stir in all 
the fine powdered cocoanut it will stand, then 
pour it on slab over heavy oiled paper, and spread 
it out to about one-half inch in thickness; place 
iron bars around it, then melt 8 pounds of fon- 
dant, not too hot, and spread one-half of it over 
the top of the batch; let set a moment, then turn 
over the whole batch carefully and take off the 
paper, then place iron bars around again and 
spread the balance as before; when cold cut in 
small squares. Now cook 10 pounds of sugar, 
and water to dissolve same, to 238°; set off and 
with the paddle stir it just so as to partly grain 



82_ RIGBY'S RELIABLE CANDY TEACHER. 

it, then dip the squares in this one at a time and 
lay them in a wire screen or coarse sieve; when 
dry they are ready for the store. 



HONEY CHOCOLATES. 
Place in kettle 

10 pounds sugar. 

7 pounds honey. 

Water to dissolve same. 

Cook to 244° ; pour on a dampened slab, and 
when nearly cold pour on the batch 2 pounds of 
ground pecans and cream in the usual way; now 
melt the cream and add one-half glass of simple 
syrup and flavor with extract of vanilla, and then 
run them in starch in prints in the shape of pat- 
ties; when cold dip them in dark coating of choc- 
olate. 



MARSHMALLOW FIGLETS. 

Grind 5 pounds of figs, then take 2 pounds of 
marshmallows and mash them up by tearing them 
apart, and knead them into the figs; add XXX X 
sugar, and then pick them out and stack roll them 
up in balls size of a marble; and then as you set 
them down press them flat with your forefinger. 
When all is done lay them in XXXX sugar, and 
then pick them out and stack them nicely in glass 
dish for show case. 

These goods, cheap as they are to make, 
readily sell at forty cents per pound, and are liked 
by all. 



RIGBY'S RELIABLE CANDY TEACHER. 83 



PLUM CHOCOLATES. 

Take the stones out of two dozen good and ripe 
plums, and lay them in a fine sieve and squeeze 
them through; now place the pulp in the kettle 
and add 7 pounds of sugar and 1 pint of water; 
cook to 240° and add quickly 2% ounces of dis- 
solved gelatin and stir and cook to 248° or 250°; 
set off on barrel and run the batch into starch 
prints, oval shape; when they set and are ready, 
dip in chocolate. 

In winter when there are no plums, you can use 
any kind of can preserves if you are unable to 
obtain plums. 



CHOCOLATE FIGLETS. 

Grind 5 pounds figs, and then add 2 pounds of 
fondant to it and knead both well together; use 
XX XX sugar, and get it to a good stiff paste, 
then flatten it out on the slab to about the thick- 
ness of caramels and with a half-inch tin lozenge 
cutter cut them out and dip in chocolate. 

The above are also nice to dip in fondant, and 
look well made larger. When dry cut in two so 
as to show the center. 



SPUN SUGAR. 

You may and you may not be able to make the 

above to look well the first time you attempt it; 

but by practice, you will soon be able to turn out 

quite a respectable batch. Cook any amount of 



84 RIGBY'S RELIABLE CANDY TEACHER. 



sugar, and water to dissolve it, to 276°, not above 
this, and see that you put no more water in than 
is enough to dissolve the sugar, as boiling it too 
long affects the color of the batch; use about one 
pint of water to every 2 pounds of sugar; when 
the batch starts to boil cover the kettle and let 
the steam wash the sides clean, then take off cover 
and when the batch is cooked to 276° set kettle 
on a barrel; now have ready two newspapers 
spread on the floor, and set a clean, empty sugar 
barrel on the center of the paper and with a com- 
mon egg whip, or four or five kitchen forks tied 
together, dip into the batch and then swing the 
forks or egg whip to and fro quickly as possible 
across the barrel; continue this until the batch 
starts to darken; when at that point it is unfit for 
use and must be added to what scraps you have; 
pick up the spun sugar and form it as you wish. 

MARSHMALLOW CHOCOLATE BRITTLE. 

Take 4 pounds of fresh marshmallows and 2 
pounds of dipping cream and knead them togeth- 
er in front of the table furnace to a stiff paste; 
set to one side, so as it will remain warm, and 
then place in kettle 

7 pounds sugar, 

2 pounds glucose, 

Water to dissolve. 

Cook to 310°, then add Y2 pint of dark molasses, 
and stir and cook to 320° or 330°; pour on slab 
when partly cold, fold up and pull on hook, then 



RIGBY'S RELIABLF CANDY TEACHTR. 85 

twist out the air and place it on the spinning table 
and shape it in a piece about ten by fourteen 
inches, and place the marshmallow cream in the 
center the length of outside piece and fold it up 
as for stick; then flatten it all out and pull in one- 
inch strips as wide and a little thicker than Bos- 
ton chips, and have helper run the caramel cutter 
over it; when cold dip in dark, sweet chocolate. 



FOREST SWEETS. 
Place in kettle 

5 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Cook to 280° or 290°, then set kettle off on bar- 
rel and stir in all the mixed shelled nuts you can 
possibly get in, then pour all in a coarse sieve and 
let the drippings run through in a pan; now dump 
the batch on a cold slab and with your fingers sep- 
arate the nuts when cold; place them in a long 
nickel pan for the store. 

The nuts used are Brazils, almonds, walnuts, 
filberts and pecans. 

OPERA CHOCOLATES. 

Make a batch of Opera Cream and when done 
melt it as other fondant and run in starch molds, 
such as a pointed common chocolate. 

These goods, when well flavored with vanilla, 
are a leader. 



86 RIGBY'S RELIABLE CANDY TEACHER 



SALT WATER SQUARES. 

Place in kettle 

5 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Cook to 270°, then add *4 pound of butter, a 
teaspoonful of salt, stir and cook to 280°; pour on 
slab, spread it with palette knife as thin as pos- 
sible; mark them with a caramel cutter at once, 
and when cold break them apart. 



VANILLA MARSHMALLOWS. 

First dissolve 15 ounces gelatin in 3 quarts of 
hot water and set it to one side; now place in 
kettle 15 pounds glucose, no water; stir and cook 
to a hard ball, or about 248°, then set it off on 
barrel and add 15 pounds XXXX sugar, then 
pour in the batch, through a strainer, the 3 quarts 
of gelatin water, then pour the whole lot together 
and flavor vanilla ; now place in your marshmallow 
beater and beat until the batch is good and stiff; 
pour it on slab; see that the slab is heavily sprin- 
kled with XXXX sugar, then with a palette knife 
spread it even and sprinkle XXXX sugar over 
the top; let stand four or five hours, then cut in 
squares size of all marshmallows; in cutting don't 
draw the knife, but press down and cut; have iron 
bars on slab before pouring batch. 

After you make the above you will never be- 
grudge the money paid me for this book. 



RIGBY'S RELIABLE CANDY TTACHER. 87 



ALMOND CARAMELS. 

Roast 5 pounds large almonds and set them to 
one side; then stick into the end of each one the 
point of a good, sharp toothpick; the round Chi- 
nese toothpicks are the best; when this is done 
cook a small batch of caramel; when done, set the 
kettle off on a barrel and dip each one of the 
roast almonds in it, then stick the end of the 
toothpick in the hole of a fine sieve that must 
be turned upside down near your work; continue 
this until all is finished, and when the caramel 
gets cold pull out the toothpick and you will find 
it ready for use and a piece of goods fine enough 
for the best retail stores. Don't let toothpick run 
through sieve; place it in sieve on an angle so 
that the caramel won't touch anything; then it 
is impossible to tell how they were dipped. 

In making a nice batch of Peanut Bar, it is 
best to banch or husk the peanuts. My way of 
doing this is to cook a batch of peanuts as for 
Salted Peanuts, but omit the salt; when cold pour 
them in a sieve and with the hands rub them until 
the husks are loosened, then blow them all off; 
put on a batch as for Peanut Bar, only omit the 
peanuts, and when the batch is about 280° or 
290° set it off on a barrel and stir in the nuts; 
then pour on the slab, flatten out nicely between 
iron bars; when cold cut in bars to suit. 



BLANCHED ALMOND BAR. 
Proceed as with Almond Bar No. 1, only pour 
in blanched almonds instead of almonds with husks 
on. as it adds to the beauty of the goods and they 
sell better. 



88 RIGBY'S RELIABLE CANDY TEACHER. 

ALMOND COCOANUT CREAM. 
First blanch 2 pounds almonds and split them; 
now put in kettle 
8 pounds sugar, 

1 pound glucose, 

2 pints water. 

Cook to 244°; pour on the damp slab; let batch 
remain until cold, then grate two cocoanuts and 
lay on the batch, and with a paddle cream them 
as you would other fondant; when done place all 
in a kettle, warm it over steam, and when quite 
thin add vanilla extract and pour on slab between 
iron bars; when cold cut oblong shape with a 
lozenge cutter and dip them as other bon bons, 
and place half an almond on each. 



VIOLET CREAM WAFERS. 
Place in bon bon kettle 3 or 4 pounds of No. 1 
bon bon cream; melt it as for patties, not too hot; 
color violet and flavor with floral extract of violet, 
then pour all in a funnel and drop on wax paper, 
size of a quarter; when dry turn them over and 
dry the bottom, and they are ready for the store. 



SOFT-CHEWING CHOCOLATE BUTTER- 
SCOTCH. 
Place in kettle 

7 pounds dark brown sugar, 

3 pounds glucose, 

y<z pound butter, 



RIGBY'S RELIABLE CANDY TEACHER. 89 



2 ounces nucoa butter, 

2 ounces cocoa butter, 

Water to dissolve same. 

Cook and stir to a good, hard ball, not to a 
crack, but to a hard ball only; then set off and add 
i/4 pound of dark, bitter chocolate and stir until 
well melted; then pour on slab between iron bars; 
when cold cut in pieces one by three inches and 
wrap in wax paper. 

These goods will not stick if not wrapped, but 
it is customary to always wrap butter-scotch. 



ORANGE CHERRY BON BONS. 

Grate the rinds of two oranges; now get 4 
pounds fondant and place it on the table or slab, 
and with XXXX sugar knead it to a good, stiff 
cream, so that you can roll it out in little balls the 
size of a marble; then when all is rolled out put 
3 or 4 pounds No. 1 fondant in bon bon kettle 
and color it a delicate orange, and flavor very little 
with one drop of oil of orange; then add the rinds 
of the two oranges; melt the cream as for bon bon 
dipping, and dip the cream balls; place on top of 
each one-half of a French cherry. 



COCOANUT DATES. 

Split 5 pounds dates and remove the seeds; 
then get 5 pounds fondant and knead into it 1 
pound of fresh grated cocoanut and roll out in 
small pieces enough to fill the date, and close it 



9 o RIGBY'S RELIABLE CANDY TEACHER. 

up; now melt 4 pounds of bon bon cream in bon 
bon kettle and dip each date, and when cold cut 
in two in the center, and in each piece place in 
the cream end a small almond. 

Don't crystalize these goods, as they can be 
made fresh often and sell better. 



NUT BUTTER CRISP. 
Place in kettle 

7 pounds sugar, 

3 pounds glucose, 

Water to dissolve same. 

Cook to 300°, then add 1 pint of dark molasses 
and y<z pound butter; stir good to 320°; then set 
off and add quickly 6 pounds chopped almonds, 
and pour on slab between iron bars; mark with 
caramel cutter; when cold break apart in pieces 
to fit pans and break up where they are marked 
as you sell them. 



ROCK TAFFY. 
Make half batch of Sponge Taffy, as per recipe 
given, and roll it in one mass; set it to one side; 
now cook a full batch of Lemon Taffy to 270°; 
pour on slab, then prepare it for the hook; pull 
good, then flatten it out on the slab and lay the 
Sponge Taffy in the center and wrap it with pulled 
batch; now place the batch before table furnace 
and flatten it out; pull out in strips two inches 
wide, and have your helper cut them four inches 
in length. 



EIGBY'S RELIABLE CANDY TEACHER. 91 



DAISY CHOCOLATES. 

Cook 7 pounds sugar, 

1 pound glucose, 

Water to dissolve same, to 244°. 

'While cooking add 2 pounds fine powdered 
cocoanut and then pour on dampened slab; then 
pour a few drops of violet color; also flavor with 
extract of violet; when cold, cut; cream it in the 
usual way, then prepare it as other cream and 
run it in starch prints in oblong shape, and dip in 
chocolate. 

TURKISH CREAM. 
First dissolve 2 ounces albumen in 1 pint hot 
water; now place in kettle 
6 pounds sugar, 
2^2 pounds glucose, 

1 quart water, 

2 ounces nucoa butter. 

Cook to 254°, pour on slab, work with spatula 
until it begins to get cloudy; then add the dis- 
solved albumen, 2% pounds shelled almonds and 
1 ounce vanilla; put in tin box. Let it set a few 
hours, then cut in squares or slices. 

WAFER CHOCOLATES. 
Melt 5 pounds of dipping cream in kettle; set 
off on a barrel and stir in 

Zy 2 pounds Heide's Almond Paste, 

1 ounce ground bitter almonds, 

2 pounds of cold dipping cream. 



92 RIGBY'S RELIABLE CANDY TEACHER. 



Dust the slab thick with XXXX sugar and 
pour the batch on it; when cold flavor pistachio 
and work into it XXXX sugar to a stiff dough; 
roll it out the thickness of mint wafers, and with 
lozenge cutter one inch round cut them out and 
let them set until they form a crust and are hard 
enough to handle; now get your chocolate ready 
for dipping, and as you pour the chocolate in the 
pan or upon the slab add a little finely chopped al- 
mond with it and mix it into the chocolate and 
then dip. 

TURKISH CREAM NOUGAT. 
Place in kettle 

18 pounds sugar, 

12 pounds glucose, 

Water to dissolve same. 

Cook to 255°; set off on barrel and with paddle 
stir it until it becomes a good, heavy cream; now 
add the whites of 18 eggs well beaten, and stir and 
beat until all is a good, stiff, heavy cream; then 
add English walnuts, pecans, or almonds, and pour 
in pan or tray lined with common manilla paper 
or wafer paper; when cold cut in bars to suit. 

You can make the above vanilla, strawberry or 
chocolate flavors. They are all nice and sell well. 



APRICOT CENTER. 
Take ten-pound can of apricots and run them 
through a colander or fine sieve, then put all in a 
kettle and add 10 pounds sugar; cook over a slow 



RIGBY'S RELIABLE CANDY TEACHER. 



93 



fire and stir until quite thick, so that when you 
raise the paddle it won't run off, but drop off in 
chunks; then set kettle off on barrel and add 3 
ounces of dissolved gelatin and run the batch in 
starch in round, flat molds; let remain over night; 
use this for dipping or crystalizing then. 

When dipped in fondant and then cut in two, 
they make a showy piece of goods. 

GUM DROPS. 
This recipe is intended only for retail confec- 
tioners, as large manufacturers of candies do not 
or would not, attempt to use this formula in the 
manufacture of Gum Drops; nevertheless, it pays 

to make them. 

Soak 4 pounds of gelatin in 3 gallons of water 
a half hour; now take 30 pounds sugar, 8 pounds 
glucose, and add only 1 pint of water, and cook 
to 240°; then add the gelatin batch and flavor 
vanilla or strawberry; stir only one minute, and 
then set the kettle off on barrel; let it stand a few 
minutes, then skim off the top and run in starch 
or any style of molds you wish. 

CREAM DATES. 

Cut open 5 pounds of dates, remove the seeds 

then fill it with fondant; form them in original 

shape and lay them in granulated sugar; sift off 

the sugar and they are ready for use. You can 



94 RIGBY'S RELIABLE CANDY TEACHER. 



make them vanilla, strawberry or chocolate by 
coloring and flavoring the fondant before filling 
the dates. 



CREAM ALMOND DATES. 

Proceed as with above, only when you have 
placed the fondant in the date put a blanched al- 
mond in the fondant, so it will show. 



WOODLAND CREAM DATES. 

Open 5 pounds dates and remove the seeds, then 
grind 2 pounds hickory nuts or pecan meats and 
stuff the elates and close them, then dip them in 
fondant; use the smallest dates you can. Also 
dip the above goods in chocolate. They are nice 
and sell well. 

COCOANUT BALLS, SANDED. 
Place in kettle 

3 pounds glucose, 

1 pound sugar. 

Stir and cook to 246°; set off on barrel, and stir 
in all the short strip cocoanut it will stand, then 
pour in all on the slab and pick up little pieces 
and form them in little balls the size of a marble 
and lay them, in granulated sugar; sift off the sugar 
and they are ready for the store. 

These goods are also nice dipped in chocolate 
or fondant. 



RIGBY'S RELIABLE CANDY TEACHER. 95 



ICE CREAM CENTERS FOR CHOCO- 
LATES. 

A Delicious Piece of Goods. 

Make a batch of Vanilla Marshmallow No. 1, 
and when all beat up in your beater set one side, 
then put 50 pounds fondant cream in a kettle and 
set it over another kettle half full of water; set it 
over the furnace and stir and cook until the cream 
is melted and quite hot; then add it to the marsh- 
mallow batch and stir good until all is well mixed; 
then pour it in funnel and run it in starch any shape 
to suit. 

You can color and flavor the above to suit your 
taste. If the batch is too large for you, divide 
or quarter it. 

PIGNOLIA CHOCOLATES. 
Roast 2 pounds of pignolia nuts and chop them 
up fine; now get 5 pounds dipping cream, and 
with XXXX sugar work into the cream the nuts 
and !/4 pound of Heide's Almond Paste, and flavor 
strong with vanilla extract; work all into stiff paste 
and form them in shape and size of pecans; now 
chop up 2 or 3 pounds of raw pignolia nuts and 
dip the creams in chocolate and then roll them in 
the chopped nuts. 

QUEEN CHOCOLATES. 
Cook a batch of Maple Fugies and grain them 
as per fugie recipe, then pour them in one pile 
on the slab and add 3 pounds fondant, and with 



96 RIGBY'S RELIABLE CANDY TEACHER. 



XXXX sugar knead it all up to a stiff dough; then 
with the hands roll out oblong pieces about twice 
the size of a pecan; when done dip them in choco- 
late. 

These goods are fine eating. 



PINEAPPLE JELLY CHOCOLATES. 
Cook 8 pounds sugar and water to dissolve 
same, to 254°; then add 2 quart cans of grated 
pineapple and stir until it begins to thick and 
jellies on the side of the kettle; then set off on 
barrel and add 3 ounces of dissolved gelatin; now 
line four taffy pans with heavy oil paper and pour 
into them the batch about half an inch in thick- 
ness to the pan; dust the top with XXXX sugar; 
let set a day and a night then turn out and cut 
them the size of caramels and dip in chocolate. 



PIPE STEM BON BONS. 
These goods are new and fine, and are delicious 
eating. Get a 5-pound box of Chase's Pipe Stem 
Lozenges, assorted flavors, then roll some pieces 
of fondant around each piece; when done dip them 
as you would all bon bons, and when through cut 
in two in the center so as to let the lozenge be seen 
on each end. 



CLEVELAND'S CHOICE. 
Make a batch of Opera Cream; when done roll 
with the hands pieces about the size of a caramel, 
only round, and clip in chocolate. 



RIGBY'S RELIABLE CANDY TEACHER. 97 

Don't make too many ahead in hot weather, as 
they become rancid in about ten days. 



CHERRY CREAMS. 
Place in kettle 

8 pounds sugar, 

1% pounds glucose, 

Water to dissolve same, 

1 pint cream. 

Cook to 238°; set off, and color a delicate pink 
and flavor highly with wild cherry; now add 1 
pound of French cherries finely chopped, and with 
the paddle stir it against the sides of the kettle un- 
til it starts to grain; as soon as you discover the 
least particle of grain pour it out on slab between 
iron bars, the thickness of caramels; when cold 
mark as caramels; place in taffy pans and break 
apart as sold. 

APPLES ON A STICK. 
This is a Winner For Children. 
Get any amount of small apples and stick in each 
one at the top, where stem is, a small wooden 
skewer, such as butchers use to pin roasts with; 
now cook a batch of molasses taffy to 280°; set off 
on barrel and dip the apple in so as to cover it com- 
pletely; let drip off and stand them on the slab 
until cold. 



98 RIGBY'S RELIABLE CANDY TEACHER. 



PEACH CHOCOLATES. 
Squeeze peaches through a sieve until you have 
V£ gallon of the pulp, then add to it 4^ pounds of 
sugar and 1 pound of glucose, a little water, and 
2 ounces of dissolved gelatin; place all in kettle and 
cook to 244° ; set off on barrel and stir in 1 pound 
of fresh grated cocoanut; pour in taffy pans lined 
with manilla paper; let remain over night, turn out 
and tear off paper, cut in small oblong pieces and 
dip in chocolate. 



PEAR BON BONS. 
Squeeze through a sieve any amount of ripe 
pears; place them in a measure, and to each quart 
add 2% pounds sugar and 1 pound glucose; add 
just a little water, and cook to 244°; set kettle on 
barrel and run off quick as possible in starch prints, 
small pattern, and sift starch over them; let remain 
ten or twelve hours, then take out and dip in 
fondant No. 1, and flavor and color to suit. 



FIG GLACES. 
Place in kettle 

4 pounds sugar, 

1 pound glucose, 

Water to dissolve same. 

Cook to 320°' pour on slab; when enough to 
handle place in front of your table furnace; pro- 
ceed same as in pulling out buttercups, only in 



RIGRV'S RELIVE v CANDY TEACHER. 99 

marking them use your caramel marker instead of 
a buttercup cutter and cut them just the length of 
two buttercups. 

KLONDIKE NUGGETS. 

Melt about 5 pounds sweet chocolate, then mix 
in about 5 pounds chopped nuts; then drop them 
in small, irregular lumps about the size of a wal- 
nut; when dry wrap each one in gold foil (which 
can be obtained of any of the supply houses adr 
vertised in this book). 

These goods should sell at the rate of GO cents 
per pound. 

MAPLE CREAMS. 
Place in kettle 

10 pounds maple sugar, 

3 pounds glucose, 
1 pound butter, 

4 pounds powdered cocoanut, 
Water to dissolve batch. 

Cook to 238°, and set off and with vanilla and 
add l 1 /? pounds No. 1 fondant; stir it well until 
fondant is dissolved, then pour in taffy pans lined 
with manilla paper; let stand one day and turn 
out; take paper off and cut in squares size of cara- 
mels, and crystalize if you wish. 



MAPLE FIG BON BONS OR CHOCOLATES. 
Place in kettle 

3 pounds sugar, 

2 grated fresh cocoanuts, 



RIGBY'S RELIABLE C ANDY TEACHE R. 

2 pounds ground figs, 

Water to dissolve the batch. 

Cook to 238°; set off on barrel and add lVfe 
pounds maple fondant; stir until fondant dissolves, 
then pour in pans lined with manilla paper; let re- 
main until it sets or gets hard; turn out, take off 
paper and cut as caramels and dip in No. 1 fondant, 
or in chocolate. 



COCOANUT CAKES. 

This is strictly for the retail trade, and I find this 
recipe better than the one where the batch is 
grained in the kettle. 

Place in kettle 2 gallons of water and set it on 
the fire; now put a dishpan over it and place in 
it 5 pounds fondant and stir until all the fondant 
is well melted, then add two fresh grated cocoa- 
nuts and stir good until well mixed, then set kettle 
and all near the slab, set a glass of water on slab, 
and now dip a teaspoon in the water, then dip out 
a teaspoonful of the mixture and with the thumb 
slide it off of the spoon on the dry slab and with 
the point of your spoon form it round. 

You can flavor the above vanilla, chocolate, rose 
or strawberry. 



CREAM CHOCOLATE SQUARES. 
Place in kettle 

10 pounds sugar, , 

1% pounds glucose, 
Water to dissolve same. 



RIGBY'S RELIABLE CANDY TEACHER. 



Cook to 236°; pour on dampened slab, and pour 
over it 1 pound dark, melted chocolate; let remain 
until cold, then cream it in the usual way and put 
away in bucket or crock; now melt the batch over 
the steam or very slow fire and and add ^ pound 
butter; when batch is quite hot pour it in pans 
lined with oiled paper; let remain until goods are 
cold, then turn out, take off the paper, and cut the 
size of caramels; place in pans and crystalize. 

These goods are also nice dipped in chocolate. 

A CHEAP AND GOOD COCOANUT JAP. 

Place in a kettle 

10 pounds glucose, 

2 pounds sugar, 

1 quart water. 

Cook to 238°; set it off on barrel; now take a 
large wooden bowl, or if you have none use a small 
sized washtub, and pour into it a pail of water, 
then empty it out at once; this is done just to make 
the tub damp; now place in the tub about 20 
pounds fine powdered cocoanut, and as your helper 
pours over it a dipperful of the batch just cooked, 
you stir it in good with a paddle; continue this un- 
til you cannot possibly stir in another pound, then 
pour it out on a slab and flatten it out the height 
of your bars with a rolling-pin; let set one hour, 
and cut to suit. 

Another way to finish this is to flatten out two- 
thirds of the batch, then color the other third a 
light pink and flatten it out over half of the other 



loa RUGBY'S RELIABLE CANDY TEACHER. 

batch then cut the third not covered and lay it 
over the red, and when this is cut in slices it will 
leave the red center. 

After cutting - Jap lay it in granulated sugar; 
then sift or shake off the sugar and place in boxes 
or pans. 

COCOANUT LOVE SQUARES. 

Vanilla. 
Place in kettle 

4 pounds sugar, 

1 pound glucose, 

Water to dissolve same. 

Cook to 240°; then set the kettle on barrel; now 
flavor vanilla and add 2 pounds macaroon cocoa- 
nut and stir it until it starts to grain the batch, 
then pour off quickly on the slab and with a palette 
knife spread it as thin as possible; let remain ten 
minutes, then mark and cut as caramels. 



COCOANUT LOVE SQUARES. 

Strawberry. 
Proceed as with above, only when the batch is 
cooked color pink and flavor strawberry, then add 
cocoanut; finish same as vanilla. 



COCOANUT LOVE SQUARES. 
Chocolate. 
Proceed as with vanilla, only add ^4 pound dark 
chocolate when batch is cooked, and finish same 
as vanilla. 



RIGBY'S RELIABLE CANDY TEACHER. 103 



ALMOND PASTE DATES. 

Open 5 pounds of dates, remove the seeds and 
lay the dates open flat ready for use; now take 

3 pounds No. 1 dipping cream, 

2 pounds almond paste. 

1 pound English walnut pieces, 
and knead it to stiff paste by using XXX X sugar; 
pick up little pieces of this paste and lay in each 
date and close the date so as the cream can be 
seen on one side; throw them in granulated sugar; 
sift off the sugar, and they are ready for the store. 

The above dates can also be dipped in No. 1 
fondant and then cut in two pieces, or dipped in 
chocolate and left whole; they eat well either way. 



BURNT SUGAR OR CARAMEL COLOR. 

Take any old saucepan and place in it 2 pounds 
sugar; now place it over the fire, and when it starts 
to dissolve and smoke stir it with a spoon or stick 
until all is a mass of black, melted and burnt sugar; 
set it on the table and add and stir in a little water; 
don't get it too thin; and when cold pour in bottle 
for use. 

You can omit the water if you wish and thin 
it with glucose and form a paste; but as you have 
very little use for it the water is good enough for 
retail shops. 



104 RIGBY'S RELIABLE CANDY TEACHER. 



PIGNOLIA CHOCOLATES OR BON BONS. 
Proceed as with Peach Chocolates, only use 
roasted pignolia nuts instead of cocoanut, and cut 
in small squares and dip in fondant or chocolate. 



MAPLE FONDANT. 
Place in kettle 

15 pounds maple sugar, 

2 pounds glucose, 

Water to dissolve same. 

Cook to 238°; pour on dampened slab. When 
cold cream it in the usual way, and use the cream 
for outside dipping or bon bons, or to make maple 
patties or wafers. 



JIM CROW CHOCOLATES. 

Run in starch, oblong shape, 10 pounds fondant 
well flavored with vanilla; then prepare 3 pounds 
chocolate, and when it is ready cut up fine 1 pound 
of roasted almonds and stir them in the chocolate 
as you use it and dip the centers. 

This makes a nice outside coating if the nuts are 
chopped fine. 

ROAST ALMOND CHOCOLATES. 
Chop very coarse 5 pounds of roasted almonds, 
and dip them in chocolate, by mixing all the nuts 
you can possibly stir in the chocolate, and then 
with the fingers pick out a little at a time and place 
on wax paper in size and shape of a pecan nut. 



RIGBY'S RELIABLE CANDY TEACHER. 105 



TO COOK SUGAR FOR CRYSTALIZING. 

This all depends on how heavy a crystal you 
wish; and as there are no two candy makers who 
work alike it will lay with you whether you like 
a light crystal or a heavy one. 

Place any amount of sugar you wish in kettle, 
and add plenty of water to dissolve it; see that 
sides of kettle are clean, and cook by a syrup gauge 
to 33^ ° for light, 34 or 35 V2 for heavy crystal. 

Let crystal remain in the same kettle it is cooked 
in; don't disturb it until you wish to pour it over 
the goods you wish to crystalize, which is cooked, 
before it is ready to use. 

Experience alone will teach you on this point; 
nevertheless, if you follow the above advice you 
will be able to crystalize goods in a respectable 
manner. 



UNCOOKED MARSHMALLOWS. 

30 pounds sugar, 

15 pounds glucose, 

l 1 /^ gallons water, 

2^2 pounds gelatin. 

First dissolve the gelatin in IV2 gallons water; 
put it and glucose in kettle, then add the sugar, 
then the water, then flavor vanilla, and beat the 
whole lot good and stiff with marshmallow beater; 
when done finish as other marshmallaws on slab, 
with XXXX sugar on top and bottom. 



io6 RIGBY'S RELIABLE CANDY TEACHER. 

ANOTHER GOOD, RELIABLE MARSH- 
MALLOW RECIPE. 

First dissolve 3^2 pounds gelatin in 2 gallons of 
warm water; set one side; now put in the kettle 

40 pounds sugar, 

20 pounds glucose. 

Add the gelatin water; strain first; stir and cook 
to a good, firm ball, say 248°; set off on barrel, 
after you have beaten it up good and stiff; now 
place it in your marshmallow beater and beat until 
it gets very stiff, then flavor and pour in rubber 
bag and drop on manilla paper in round cake 
shape, or lady finger shape, or any shape to suit 
your taste; let stand until they set good, then turn 
the paper over and dampen it with a damp cloth 
or sponge; peel off the paper. 

You can, if you wish, immediately after these 
goods are dropped, sprinkle on them small nuts or 
small raisins, or in fact anything you think nice. 



No. 1. COCOANUT CREAM ROLLS. 
Vanilla. 

Take 5 pounds fondant and work in all the fine, 
fresh grated cocoanut it will stand, then flavor it 
strong with vanilla and form into rolls about one 
inch thick and four inches long; when done dip in 
chocolate and roll in long strip cocoanut; when 
dry cut in two on an angle. These goods look well 
and sell well. 



RIGBY'S RELIABLE CANDY TEACHER. 107 



ROSE TABLETS. 

Place in kettle 

6 pounds sugar, 

1 pound glucose, 

Water to dissolve same. 

Cook to 290° or 300°; pour on slab; when cold 
fold it up and cut off one-third of it and color it a 
deep red; now add to the other two-thirds nearly 
1 ounce of tartaric acid, a few drops of oil of lemon; 
flavor highly with rose, knead it well and pull on 
hook nice and white; form it in a round piece, then 
flatten out the red piece and wrap it around the 
white and run it through tablet rollers or in drops. 






COFFEE DROPS. 

Place in kettle 

8 pounds sugar, 

2 pounds glucose, 

1 pint cream, 

1 quart water. 

Cook to 250°; set off on barrel and color dark 
with burnt sugar, then flavor strong with extract 
of coffee and pour on slab; when cool knead it 
good and form it in shape and run it through a 
lemon drop roller, and then pour them in XXXX 
sugar and sift off the sugar and place them in pans 
for the store. 



io8 RIGBY'S RELIABLE CANDY TEACHER. 



SUGARED POP CORN. 
White. 
Pop a lot of corn and set it one side; now put 
about 5 pounds of sugar in the kettle, with water 
to dissolve same, and cook to 238°; then set off and 
pour in all the corn you can stir without spilling 
out any with the paddle; stir all good, and while 
doing so have your helper sprinkle over it 1 pound 
more of dry sugar, and this will make more of a 
crystal on the corn; stir until it is well grained. 



SUGAR POP CORN. 
Red. 
Proceed as with above, only after the batch is off 
color it a light red before you add the corn. 



No. 1. CHOCOLATE NOUGAT CUP. 
CAKES. 

Make a batch of French Nougat No. 1, and in- 
stead of pouring it in boxes, pour it on the slab 
in one pile; now, with the hands take out pieces 
and roll them in balls, then flatten them out until 
they are the size of the bottom of a teacup and 
about the size of a biscuit, then coat them in choc- 
olate and lay them in a box filled with ground al- 
monds and cover them all up; cut, when dry, in 
four pieces. 

These goods eat and look well and are new. 



RIGBY'S RELIABLE CANDY TEACHER. 109 



No. 2. COCOANUT NOUGAT CUP 
CAKES. 

Proceed as with No. 1, only when you have 
dipped them in chocolate roll them in strip cocoa- 
nut; when cold cut as No. 1; you can color the 
nougat to suit. 

These goods show fine and sell well. 



POP CORN FLAKE. 
Place in kettle 

4 pounds light yellow sugar, 

1/2 pound glucose, 

1 pint molasses. 

Cook to 290°; take off the fire and let set about 
half a minute, then stir into the batch about half 
a tablespoonful of soda and whatever amount of 
fresh pop corn you wish; then pour on well greased 
slab, and cut into large sheets. 



BUTTER CREAM. 
Place in kettle 

16 pounds sugar, 

10 pounds glucose, 

4 pounds caramel paste, 

Water to dissolve, 

1 pound butter, 

Cook to 240°; set off fire and stir in 10 pounds 
fondant; stir until fondant is all melted, then run 
them in starch any shape you wish to ; the smaller 
the mold the better. 



no RIGBY'S RE LI ABLE CANDY TEACHER . 

CRYSTALIZED ALMONDS. 
Blanch 5 pounds Jordan almonds, set them one 
side until perfectly dry, then place them in a deep 
pan and crystalize them; cook this crystal to 35°. 



CRYSTALIZED RAISINS. 
For Topping Off Nice Boxes of Candy. 

Open raisins and take the seeds out, and in 
their place stuff fondant; leave them on the stems; 
when you have prepared the amount you wish, 
place them in deep pans and crystalize them. 

These goods are original and look fine. 

Cook this crystal to 35^4°. 

In dipping French cherries in chocolate, it is 
policy to dip them in fondant first, as then after 
they are dipped in chocolate the acid won't eat 
through and cause the chocolate to become sticky. 



MAPLE NOUGAT. 
Place in kettle 

6 pounds maple sugar, 

4 pounds glucose, 

Water to dissolve same. 

Cook to 250°; set off on barrel, and then beat 
the whites of 16 eggs; when done add them to the 
batch and stir and beat until the mass is good and 
thick and hard to stir; then add 4 pounds of al- 
monds or pecans, stir them all through, and with 
an iron spoon dip out the batch and place it in 
a box lined with wafer sheets and place a wafer 
sheet on top after batch is poured. 



RIGBY'S RELIABLE CANDY TEACHER. 



CHOCOLATE BUTTER-SCOTCH. 
Place in kettle 

10 pounds dark brown sugar, 

5 pounds glucose, 

Water to dissolve same; 
Now place it on the fire and add 

2 ounces cocoa butter, 

2 ounces nucoa butter, 

Y2 pound dark chocolate, 

1 pound butter. 

Stir and cook to a hard ball, not a crack; then 
pour on slab, between iron bars; when cold, cut 
and wrap in wax paper. 



MAPLE BUTTER-SCOTCH. 
Proceed as with Chocolate Butter-Scotch, only 
use maple sugar instead and omit the chocolate; 
finish as the above. 



MOLASSES PEPPERMINT CHIPS. 
Place in kettle 

1 gallon dark molasses, 
i/2 pound butter, 

2 pounds sugar, 

Cook to 270°; stir all the time while cooking; 
pour on slab, fold up edges and form in shape to 
pull on hook; while pulling flavor with oil of pep- 
permint; pull until the batch has a golden color; 
twist out the air and form it in a flat piece, in 
front of table furnace, and pull out as Boston 
chips. 



RIGBY'S RELIABLE CANDY TEACHER. 



ORANGE COCOANUT CREAM. 

Cook 7 pounds sugar, 

Y2 pound glucose, 

Water to dissolve same to 246°. 

Pour off on a dampened slab, then pour over it 
the gratings of one cocoanut, also the grated rinds 
of two oranges, and flavor with a little oil of 
orange; when cold cream it in the usual way; let 
it stand for one hour, then place all in a kettle and 
melt it over another kettle with hot water in, so 
as the steam will melt it slowly; stir all the time 
and color it orange; when melted pour it in taffy 
pans lined with manilla paper; when cold cut in 
bars to sell at five cents each, and wrap in wax 
paper tied with fancy string or ribbon. 



ROSE COCOANUT CREAM. 

Proceed as with orange, only flavor with oil of 
rose and color pink; finish same as orange. 



MARSHMALLOW PECAN CHOCOLATES. 

Cut any amount of marshmallows in two with 
a pair of shears, then place a pecan half on the 
side just cut, so as it will stick; when ready dip in 
chocolate. 

You can also dip the above in fondant; they are 
nice eating. You can also use split almonds or 
English walnut halves, instead of pecans; they are 
all good. 



RIGBY'S RELIABLE CANDY TEACHER. 113 

LEMON COCOANUT CREAM. 
Proceed as with rose, only flavor with good ex- 
tract of lemon and color vellow. 



CREAM TAFFY. 
Place in kettle 

10 pounds sugar, 

1 pound glucose, 

Water to dissolve same. 

Cook to 260°; then add 1 quart of cream; stir 
and cook to 270°; pour on slab; when cool enough 
pull on hook until it gets nice and spongy, then 
flatten it out on table and pull it out in strips about 
three inches wide and cut in five-cent bars; wrap 
in wax paper; tie up each piece with baby ribbon. 
This candy will grain soft and is delicious eating; 
flavor while pulling, rose, vanilla or chocolate. 

You can, if you wish, pull out the above in flat 
sticks one inch wide and six inches long, and put 
them up in one-pound boxes, assorted flavors and 
colors. 



FIG PASTE CHOCOLATES. 

Take 2 pounds of fig paste and 4 pounds of fon- 
dant and knead them together good and stiff; then 
form little balls out of them, the size of a marble, 
flatten them out with your finger as you lay them 
in chocolate. 

This center is fine and a great deal better eating 
than anything run in starch. 

You can also dip the above in No. 1 fondant. 



ii 4 RIGBY'S RELIABLE CANDY TEACHER. 



CHOCOLATE ALMOND CLUSTERS. 

Roast 5 pounds of almonds; when cold get choc- 
olate ready for dipping; take 1 pound of the al- 
monds and place them in a taffy pan, then pour 
over them chocolate enough to cover them, and 
then pick up six or eight at a time and lay them in 
one heap on wax paper; continue this until fin- 
ished; then when they are dry cut in two in the 
center. The nuts will then show and they make 
a nice piece of goods to top off a box. 



VIOLET CHOCOLATES. 

Melt any amount of No. 1 fondant over a very 
slow fire and stir good; when dissolved set it off 
on a barrel and color a delicate color of violet, 
then flavor violet and add 2 pounds glucose to 
every 10 pound of fondant you have melted; stir 
in the glucose good, and run in small oval starch 
prints; when they are ready to dip, dip them in 
dark chocolate and sprinkle on each a little crushed 
violet. 



MAPLE CREAM WALNUTS. 
Dip English walnut halves in No. 1 fondant 
and have the fondant quite thin by heating a little 
more than you would for nice dipping; then after 
you are done, dip them in maple fondant. This 
makes a nice combination and eats well. 

If you use small walnut haives the above goods 
are also nice dipped in chocolate. 



RIGBY'S RELIABLE CANDY TEACHER. 115 



PISTACHIO BON BONS. 
Melt 10 pounds No. 1 fondant in kettle over 
steam and add to it ^ pound pistachio nuts, 
chopped up very fine, color a light green, and 
flavor with pistachio, then add 1 pound glucose; 
now run them in starch prints in small-sized shapes; 
when they set and are ready to dip, dip them in 
No. 1 fondant and place half a pistachio nut on 
top of each; let the outside dipping cream remain 
white. 



FILBERT BON BONS. 

Chop up 2 pounds roasted filberts, after the 
husks have been blown off; knead them into No. 1 
fondant with XXXX sugar to a stiff paste. Then 
roll them out in balls the size of marbles, dip in 
No. 1 fondant and place on top of each half a 
filbert; flavor the dipping cream with vanilla. 

The above are also nice dipped in chocolate. 



BUTTERNUT CREAMS. 

Use black walnuts. 

Chop up fine 2 pounds black walnut meats; first 
see that there are no shells among them; now 
melt in bonbon keUle 6 pounds No. 1 fondant, and 
when melted add the nuts; stir, and then with a 
teaspoon dish out y% teaspoonful at a time and with 
the thumb slide them off on the slab; when done 
crystalize them. 

You can also dip the above in chocolate instead 
of crystalizing them, and they make a good, rich 
center. 



n6 RIG BY'S RELIABLE CANDY TEACHER. 

ICES FOR CRYSTALIZING. 

Take 12 pounds No. 1 fondant and cut it in 
three parts of 4 pounds each; now flavor one 
vanilla, one strawberry and color pink; the other 
knead in a little dark chocolate, then work each 
piece into a stiff cream by adding XXXX sugar; 
now roll out each piece to about eighteen inches 
in length and set them together, then roll them 
round; cut up in four pieces so as to handle easily, 
and roll them until you get a long strip which is 
about as thick, or a little thicker, than stick candy; 
now cut them in small pieces and set them side by 
side on the bottom of a taffy pan; let them remain 
until a crust forms, so as to handle them, then 
crystalize them in a syrup cooked to 33 1 //. ' 

You can also make the above each color sepa- 
rate and cut them in flat or square pieces, or you 
can work chopped nuts in them, or you can make 
a batch with bottom cream; then have a layer of 
apricot jelly, then a layer of cream on top. 

These goods are nice for adding to mixed candy, 
and if you have good taste you can make a dozen 
different paterns; some round, some square, some 
diamond shape, etc. 



SPICED DATES. 

Cut open 5 pounds dates and remove the seeds; 

now take 3 pounds of fondant and mix into it a 

five-cent package of New England mince meat; 

knead it well to a stiff paste by adding XXXX 



RIGBY'S RELIABLE CANDY TEACHER. 117 



sugar; now roll out in little pieces the size of a 
marble and fill each date, and let the open end 
show the cream as in common cream dates, then 
sand them in granulated sugar. 

The above goods can also be dipped in fondant 
or chocolate, and are a fine piece of goods. 

In dipping bon bons, you can sometimes use 
glycerine, by pouring a little of it in the cream; 
it has a tendency to keep the bon bons a little 
softer, and they will not become hard and dry as 
soon as without the above. 



HONEY NOUGAT. 
Cook V2 gallon of strained honey and 4 pounds 
of XXXX sugar to a hard ball, over a slow fire, 
then add and stir the whites of 12 eggs, well beaten 
before adding them, then cook to a thin crack and 
set off on barrel and add any amount of almonds 
to suit; pour in box lined with wafer paper; cover 
top also with wafer paper; let remain until cold; cut 
with a sharp knife. 



OPERA CHERRY BON BONS. 
Make a batch of Opera Cream, and then roll out 
pieces size of a marble and press a French cherry 
into each piece; dip them in No. 1 fondant and 
flavor the fondant a very little with wild cherry, 
and color it a delicate pink. 



n8 RIGBY'S RELIABLE CANDY TEACHER. 

FILBERT BRITTLE. 

Cook 4 pounds sugar, 

1 pound glucose, 

1 pint water, to 250°; then add a tablespoonful 
of butter and about the same of black strap mo- 
lasses; stir and cook to 289°; set off on a barrel; 
pour into it 1% pounds of ground filberts; pour 
on the slab, and with a palette knife spread it out 
as thin as you possibly can, the thinner the better; 
turn batch over, and when cold break up and place 
in pans. 

BRITTLE CANDIES. 
This class of candies are leading the bar goods, 
as they are more delicate and are not so hard on 
the teeth, and by making black walnut, Brazil nut, 
hickory nut, pecan and almond brittle the same 
as you yould filbert brittle, you will find a ready 
sale for them, if made in small batches and fresh 
daily. 

BUTTERCUPS. 

8 pounds sugar, 

1 pound glucose, 

Water to dissolve same. 

Cook to 320°; pour on slab; when cold enough 
pull on hook and flavor to suit; twist the air out 
and flatten it out on the spinning table, and place 
the center in it and close the ends, form it in a 
round piece as for stick candy and pull it out as 
stick and cut with buttercup cutter, or run caramel 



RIGBY'S RELIABLE CANDY TEACHER. 119 



cutter over it. While you are working on the 
above batch have your helper get the center ready, 
so as when you take it from hook it is ready for 
you; make the center of warm No. 1 fondant, by 
placing the fondant in front of table furnace and 
adding a little XXXX sugar in it; get it good and 
warm, as a cold center will cause the outside to 
crack when pulling o* rutting*. 

You can cook 2 pounds of glucose just to a boil, 
then set off on a barrel, stir in ground nuts of any 
kind or ground figs to a stiff paste. This is a 
good center and quickly made. 

Every candy maker has his own way of making 
centers for buttercups, but I find the above good 
enough, as they sell as good as any I know of. In 
fact, buttercups and Boston chips are back num- 
bers and out of date in most parts of the country. 

In making buttercups practice alone will teach 
you, as there are so many kinds of centers, and 
outside wrappers, -some with stripes, some plain 
white; also others colored pink, violet, green; some 
with outside not pulled, but clear; so you will find 
out that experience alone will teach you to make 
a nice line of the above goods. 



CINNAMON BON BONS. 

Take 4 pounds of No. 1 fondant, and knead into 
it V2 teaspoonful of ground cinnamon, then pick 
up little pieces and roll them out the size of mar- 



RIGBY'S RELIABLE CANDY TEACHER. 



bles; when done clip them in No. 1 fondant and 
have helper sprinkle on each bon bn just a little 
cinnamon as you dip them. 



GINGER DROPS. 
Place in kettle 

8 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Cook to 230°; pour on slab; pour on batch V2 
ounce of tartaric acid and % ounce of extract of 
ginger; knead the batch good till all is well worked 
in, then form it in shape and run through small 
lemon drop rollers. 

In running cream in starch prints for bon bons 
or chocolates, you will find by adding a few drops 
of acetic acid to the cream just before filling the 
impressions that it will have a tendency to make 
the centers softer. 



MAPLE WALNUT CHOCOLATES. 
Dip any amount of English walnut halves in 
maple fondant, then dip them in chocolate. 
This is a good combination and sells well. 



NUT SQUARES. 

Using almonds, pecans, filberts, English walnuts 
and Brazil nuts as per this recipe : 
Place in kettle 

5 pounds sugar, 



RIGBY'S RELIABLE CANDY TEACHER. 



1 pound glucose. 

Water to dissolve same. 

Cook to 270°; add tablespoonful of butter and 2 
pounds of either of the above nuts, chopped coarse; 
stir and cook to 290°; pour on slab between iron 
bars and mark with caramel cutter; when cold 
break them up and place in long nickel pans. 

CHOCOLATE BUTTER SNAPS. 
Make a batch of butter-scotch as per recipe 
given, only omit the lemon extract, and cook the 
batch to 280°; then pour it on slab and knead it 
well; place it in front of table furnace and flatten it 
out, and pull in ^ inch strips length of table, and 
have helper run the caramel cutter over it; when 
cold break apart and dip in dark chocolate. 



COCOA MAPLE CREAM. 

Place in kettle 

5 pounds maple sugar, 

1 pound light brown sugar, 

2 pounds glucose, 
Water to dissolve same. 

Cook to 248°; set off and add 

4 fresh grated cocoanuts, 

1 ounce cocoa butter, 

1 pound maple fondant. 

Stir all until fondant is well melted, and the 
batch looks thick and creamy, then pour on slab 
between bars; when cold, mark with caramel cutter 
and break or cut as caramels. 



122 RIGBY'S RELIAB LE CANDY TEACH ER. 

The above are nice dipped in fondant or choco- 
late. 



BRAZIL CREAMS. 

Select small Brazil nuts, and dip them in No. 1 
fondant; flavor vanilla. 

These goods eat well and are easily made. 

Dip some in fondant and color the fondant a 
light pink and flavor strawberry. 



MAPLE COCOA CHOCOLATES. 

Place in kettle 

3 pounds maple sugar, 

4 pounds glucose, 
1 pint water. 

Cook to 230°; then pour in T pounds of fine 
grated cocoanut and stir and cook to a good soft 
ball; pour on slab in one pile, and form little balls 
out of it about the size of marbles; when cold dip 
them in chocolate. 

You can also dip the above in maple fondant; 
they are nice eating and sell well. 

By making batch of nougat, such as maple 
nougat, using dark brown sugar, you will find you 
will have a fine piece of goods, and one hard to 
imitate by others, as the above sugar gives it a 
rich and peculiar flavor. 



RIGBY'S RELIABLE CANDY TEACHER. 123 



STICK CANDY. 

10 pounds sugar, 

2 pounds glucose, 

Water to dissolve same. 

Cook to 310°; pour on slab; fold up at once, 
and cut off about 1 pound and color it a dark red; 
set it where it will keep warm; now pull the large 
piece good and white, and flavor peppermint while 
pulling; twist air out and then flatten it out on the 
spinning table and form it in a square piece;- now 
roll out the red piece and cut it into four pieces, 
flatten one of them wide, and place it on the white 
batch the length of it, then place the other three 
pieces on as the first, in different places, and then 
form the whole batch round; then take one end of 
it and raise it up and pull up till you get it in shape 
of a long-necked bottle, then lay batch down and 
pull out in stick size the length of the table; have 
your helper twist one end while you help him on 
the other; when done, keep rolling the sticks until 
cold, or they will flatten on one side; cut with 
shears or stick candy chopper. 



LEMON STICK. 

Cook batch as for peppermint, only color the 
one pound yellow and pull it on hook, and knead 
into the main piece l 1 /*? ounces of tartaric acid, and 
leave it clear; form it as for peppermint and top off 
with lemon stripes, and finish as the peppermint 
batch. 



i2 4 RIGBY'S RELIABLE C ANDY TEACHER. _ 

In making stick candy canes, cut off the lengths 
you want on an angle, and see that one end is a 
little smaller than the other; have helper roll them 
until he sees they are getting cold, if he bends 
them too soon the canes look flat and it affects the 
sale of them. 



HOREHOUND STICK. 
Proceed as for horehound squares, only run the 
caramel cutter over the batch one way, then with 
a large batch knife mark the lengths by pressing 
with the knife; when cold take hold at the end, 
and they break much easier. 

LEMON CUTS. 
Place in kettle 

4 pounds sugar, 

4 pounds glucose, 

3 pounds butter. 

Cook to 252°; pour on slab, and add the grated 
rinds of 8 lemons and 10 drops acetic acid; roll in 
bunch; let stand in front of table furnace. Now 
place in kettle 

8 pounds sugar, 

1 quart water, 

1 teaspoonful cream of tartar. 

Cook to 330°; pour on slab; when cool color 
light yellow and pull on hook; now wrap this 
around the first batch and pull out the same as 
buttercups, cutting them with your buttercup 
cutter. This is a very fine eating piece, and you 
will find after vour first batch it is a trade winner. 



RIGBY'S RELI ABLE CANDY TEACHER. 125 

CREAM NUT SQUARES. 

Place in kettle 

5 pounds sugar, 

1 pound glucose. 

Cook to 236°; then set off of fire and add 5 
pounds dipping fondant. When thoroughly dis- 
solved stir in 2^ pounds hickory nut meats; 
flavor with vanilla; pour in box or tray lined with 
wafer paper. When cold cut in squares and cry- 
stalize them. 

These goods can be made in strawberry, choco- 
late or pistachio, using any kind of nut meats, and 
coloring pink, chocolate and green. 



CHOCOLATE STRINGS. 

First melt 1 pound sweet chocolate; then stir 
in XXXX sugar until stiff; now place in kettle 

5 pounds sugar, 

^4 teaspoonful cream of tartar. 

Cook to 330°; pour on slab; color any color 
desired. When cool pull on hook, then use as 
wrapper to first hatch and pull out like buttercups, 
only about half the size of lead pencil. Cut with 
caramel cutter. 



APRICOT BON BONS. 

Run 5 pounds apricot through a fine sieve, add 

5 pounds granulated sugar and 1 pound glucose; 

cook to a jelly (try in cold water to find out when 

it has jellied); then add a few drops of bitter 



i*6 RIGBY'S RELIABLE CANDY TEACHER. 



almond and run in starch; let stand until next day, 
then dip in fondant or chocolate; or, you can cry- 
stal ize them. 



DEGREES OF COOKING. 
The trade uses different terms for the degrees of 
cooking-. I give the following: 

On the Syrup Gauge. 

Light crystal ZZW 

Heavy crystal 34^° 

On the Thermometer. 

Crystal syrup 220° 

Soft ball 238° 

Medium ball 240° 

Stiff ball 244° 

Hard ball 250° 

Light crack 264° 

Medium crack 272° 

Hard crack 290° 

Extra hard crack 330° 

Caramel 360° 



COCOANUT TEA BISCUITS. 
Place in kettle 

4 pounds sugar, 

4 pounds glucose, 

Enough water to dissolve. 

Now add 10 fresh grated cocoanuts; stir con- 
stantly until cooked to medium ball, or 240°; pour 
on slab; spread out and roll with rolling-pin; cut 
out with biscuit cutter, place in hot oven on double 
baking tins until top is brown. 



RIGBY'S RELIABLE CANDY TEACHER. 127 



LOZENGES. 

Lozenges can be made in the following flavors 
by simply changing color and flavor : 

Peppermint, 

Wintergreen, 

Musk, 

Clove, 

Cinnamon, 

Sassafras. 

First place 6 ounces of well cleaned gum targa- 
canth in a porcelain bowl, with 4 pints of water 
and 1% ounces of gelatin. Let this soak half a 
day; add 2 pounds glucose; mix thoroughly, then 
force it through a fine cloth onto your marble; 
add XXXX sugar well sifted and work into a good 
stiff dough, then roll out with rolling-pin and cut 
out with regular lozenge cutter; then sprinkle a 
little starch on them, afterwards blowing it off with 
bellows. 



CREAM PECAN BAR. 

Place in kettle 

5 pounds granulated sugar, 

1 pounds glucose, 

1 pint water. 

1 ounce Jap gelatine, soaked for 4 hours in cold 
water. 

Cook to 236°; set off of the fire and stir in 4 
pounds of dipping cream, then add 2 pounds of 
pecan halves; pour on your cream slab between 
iron bars and when cold cut in 5 and 10 cents bars. 



128 RIGBY'S RELIABLE CANDY TEACHER. 



CREAM WALNUT BAR. 
Proceed as with Cream Pecan Bar, only, use 
Black Walnuts instead of Pecans. 



RAINBOW BAR. 
Proceed as with Pecan Bar, only after you add 
the dipping cream divide your batch into 3 parts, 
color one a pink, the other chocolate by using a 
little bitter chocolate; let the other remain white, 
flavor as follows: White, vanilla; pink strawberry 
or raspberry, the chocolate a small amount of 
vanilla; now pour the pink on your slab then the 
white on top of the pink; the chocolate on top of 
that, let it get cold and then cut in bars. 



PECAN KISSES.. 
Take 5 pounds of fondant; place in kettle over 
steam bath, melt, then take off of fire and stir in 
l 1 /^ pounds shelled pecans, now drop them on wax 
paper, same as cocoanut kisses. 



ENGLISH WALNUT KISSES. 
Same as above, only, use English walnuts instead 
of pecans. 

HOW TO SELL CREAM NUT KISSES. 

Place a large bowl of the Kisses in the center 

of your window if you haven't a bowl cut an old 

barrel in half; fill % full of paper; now cover with 

cloth or crepe paper and put your nut kisses in 



RIGBY'S R ELIABLE CANDY TEACHER. 129 

this . Now use a lot of half-pound candy boxes 
to complete your display, filling a few of them and 
leaving them open. Put the following sign on 
them : 

"Pecan Nut Kisses — A Pure Confection, 
Home Made. 15 cents box." 

These goods can be made with pecans, peanuts, 
English walnuts, black walnuts, almonds or fil- 
berts. When making filbert break the nut up. 



PUFFED RICE CAKES. 

Place in your kettle ; 

4 pounds sugar, 

y^ pint N. O. mollasses, 

1 pint cream, 

1 pint milk, i 

1 pound glocuse, 

a /2 pound butter. 

Cook to 280; now stir in a few drops of oil of 
lemon and all the puffed rice you can, pour on 
greased slab and flatten out and cut in 5-cent 
cakes. 



STRAWBERRY FRUIT CARAMELS. 

Place in your kettle 

4 pounds granulated sugar. 

2 pounds glucose, 

4 ounces nucoa butter, 

V2 gallon rich cream, 

2 quarts canned strawberries. 



i30 RIGBY'S RELIABLE CANDY TEACHER. 



Stir and cook over a slow fire to a soft ball, or 
238°, then add 1 quart cream, then cook to a firm 
ball, or 242°; now add another quart of cream and 
stir until you get cooked to a good, hard ball; pour 
on the slab between iron bars. When cold mark 
and cut. 

The strawberries not to be put in until the sec- 
ond quart of cream is added. 



PINE APPLE CARAMELS. 

Proceed the same as Strawberry Caramels, only 
use the same amount of grated pineapple instead 
of strawberry. 



ABOUT FRUIT CARAMELS. 

This is an exceptional fine eating confection and 
■should not retail for less than 50 cents per pound. 
They can be made in the following flavors : Straw- 
berry, pineapple, orange, peach, raspberry, plum 
and apricot. 



FIG CARAMELS. 

Proceed as with Vanilla Caramels, only when 
you add the first quart of cream, add to your batch 
2 pounds of figs that have been steamed and cut 
into small pieces; then continue as with Vanilla 
Caramels. 



RIGBY'S RELIABLE CANDY TEACHER. 131 

MILK TAFFY CHEWS. 

Place in your kettle 

4 pounds granulated sugar, 

1 pint water, 

2 pounds glucose, 
1 quart cream. 

Cook to 244°; pour out on greased slab; let 
get partly cold then pull on hook, flavor with van- 
illa, then pull in long, round roll in front of your 
table furnace; cut in small pieces with your shears 
and wrap in wax paper. 



WASHINGTON TAFFY. 

Place in your kettle 

2 pounds granulated sugar, 

2 pounds glucose, 

2 quarts N. O. molasses, 

2 quarts sweet cream, 

Y2 pound butter. 

Cook to a soft crack, or 264°; after you have 
taken off of the lire flavor with either lemon or 
vanilla. Pour out thin on your slab. When cool 
mark and wrap same as butter scotch. 



EGG PUFFS. 
Whip one dozen egg whites stiff, cook 4 pounds 
of sugar to 264°, and stir slowly in eggs, then add 
2 pounds of chopped nuts and finish same as the 
cocoanut kisses. 






132 RIGBY'S RELI ABLE CANDY TEACHER. 

MAPLE WALNUT BAR. 
Place in your kettle 

8 pounds of granulated sugar, 

1 pound maple sugar, 

y^ gallon sweet cream, 

3 pounds glucose. 

Cook to 238°. Set off the fire and stir con- 
stantly until it begins to thicken, then add 3 
pounds of chopped English walnuts. Place in a 
wafer paper lined box and let stand 12 hours. Then 
cut in bars ready for the counter. 



MARBLE CREAM BAR. 

Place in your kettle 

3 pounds granulated sugar, 

1 pound glucose, 

1 quart sweet cream. 

Cook to 238°. Set off of the fire and stir con- 
stantly until thickened. Divide your batch and 
color with bitter chocolate now pour in a wafer 
paper lined box a little of each, first the chocolate 
then the white so as to cause it to mix. Let it 
stand over night, then cut in bars. This makes 
a very pretty bar and looks like marble. 



PEANUT BUTTER CHOCOLATES. 

This is an exceptionally fine eating chocolate 
and a good seller. 

Take 1 pound of peanut butter, which can be 
obtained in any of the supply houses, mix with 3 



RIGBY'S RELIABLE CANDY TEACHER. 133 



pounds of fondant, either cast in starch or ball by 
hand. Flavor with just a little vanilla to take away 
the rank taste of the peanut. Coat with sweet 
chocolate. This is also a good center for a bon- 
bon. 



FRUIT CENTERS FOR BON-BONS. 
(Cooked.) 
Place 1 can of grated pineapple in your kettle 
(be sure the kettle is perfectly clean), cook until 
all the juice is cooked out of it; then pour on some 
XXXX sugar on your slab, when cold add more 
sugar and work up, then ball by hand to suit. These 
centers can be made from strawberries, cherries, 
raspberries, plums, and apricots. 



APRICOT JELLY CORDIALS. 

Cook 5 pounds granulated sugar to 305°; stir in 
carefully, 1% pound of strained apricot pulp, now 
run them in your starch prints, let them stand 
over night, then they are ready for dipping, either 
in chocolate or cream. 



CENTERS FOR MILK CHOCOLATES. 

Place in your kettle 

20 pounds of granulated sugar, 

3 pounds glucose, 

2 quarts of cream. 

Cook to 236°. Pour on your slab same as fond- 
ant. Before you begin to work it up add the 



134 RIGBY'S RELIABLE CANDY TEACHER. 



whites of 6 eggs well beaten, then work same as 
the fondant. Then it is ready for casting in starch. 
Dip in milk chocolate coating. This can be made 
in any flavor by adding the fruits or nuts when 
you cast. 

BUTTER CUP CHEWS. 
Place in your kettle 

4 pounds granulated sugar, 

3 pounds glucose, 

1 pound butter, 

1 quart of sweet cream. 

Cook to 264°. Set of of the fire and add 2 
ounces of nucoa butter and 3 sheets of gelatin 
that "has been dissolved in a little warm water. 
Pour on the slab, when cool pull on a hook. Color 
and flavor as desired. Pull them out in front of 
your table furnace and cut on your butter cup 
cutter. 



DIPPED GRAPES. 

For parties or receptions. These are fine for 
immediate use but will not keep over 24 hours. 

Take some solid Malaga grapes, cut them close 
to the stem (be sure not to break the skin of the 
grape), dip them in fondant, flavor and color to 
suit. 



DIPPED ORANGE SLICES. 
Take some solid Tangerine oranges, break them 
up in sections, be careful not to break the skin, 



RIGBY'S RELIABLE CANDY TEACHER. 135 

dip in plain dipping fondant so the orange color 
will show through. This is a very handsome con- 
fection, but like the grapes, will not keep but a 
short time. 



HINTS ON BUYING SUPPLIES. 

My experience has demonstrated that in nine 
cases out of ten it pays to buy the best of material 
for your candy factory, your soda fountain or your 
ice cream. 

In soliciting the advertisements of supply houses 
for this book, I have only asked those whom I 
know and whose goods I have used. You will 
find any material you get from them to be of the 
best quality. 

LONDON CONFECTIONERY. 
Comment on This Book. 
Rigby's Reliable Candy Teacher. — There is a 
considerable call amongst workers in this country 
for reliable recipe <books in connection with the 
confectionery trade. There is such a constant 
change taking place in the methods of manu- 
facture, and so rapid is the introduction of new 
lines and variations of old lines, that it is a difficulty 
with a number of workers to keep up with them. 
A number of these improvements and novelties 
come from America, and whatever may be the 
opinions of manufacturers on the opposition which 
they may meet in business from American manu- 
facturers, there are no two opinions upon the 



i 3 6 RIGBY'S RELIABLE CANDY TEACHER. 



alacrity with which the Yankee notions are seized 
and adapted to the business in this country. A 
number will therefore welcome the appearance of 
a practical and reliable guide on confectionery, 
which has been published by Mr. W. O. Rigby, 
and which is known as "Rigby's Reliable Candy 
Teacher," and contains over 500 recipes for the 
manufacture of popular confections and summer 
drinks. There is one thing always to be admired 
about the American works in connection with 
trade recipes; they do not elaborate for the mere 
purpose of extending the book, the directions are 
given in a plain and straightforward fashion, and 
this work is no exception to the rule. Whilst Mr. 
Rigby characterises his book as a "humble little 
work," he at the same time takes pains to state 
that it contains twenty years' experience in the 
leading cities of the United States, an experience 
which he is prepared to place at the disposal of the 
readers. He lays claim to having published in it 
the largest number of creditable recipes for making 
candy ever presented in a single work. The first 
portion of the work is taken up with a few general 
hints in regard to the business. Then chocolates, 
moulds, fondants, caramels, opera creams, taffy, 
cocoanut goods, French nougat, and all kinds of 
novelties are treated. The book is well printed in 
large type, with paper covers. 



Soda Formulas 

3& &6 &6 

THE SODA FOUNTAIN. 

Your soda fountain, and everything attached to 
the fountain, should be above suspicion as to clean- 
liness. Your counter top, glasses, crushed fruit 
jars, spoons, etc., should be perfectly clean. 

Add a small amount of common soda or some 
of the well-known washing powders to a bucket of 
water and keep under your counter to wash your 
ice cream soda glasses in, afterwards rinsing them. 

Don't hire a cheap boy to run your fountain; 
a boy may be cheaper than a man, but people have 
confidence in a man that a boy cannot inspire. 

Use all the ice possible; it don't pay to skimp on 
ice. 

Every morning wash all your glasses and all of 
the fountain fixtures with good soapsuds. 

Always serve cream with all the syrups that 
you can; never ask a customer if he wants cream; 
give it to him whether he asks for it or not. Of 
course, use some judgment; don't serve cream with 
lemon ginger ale, and such syrups. 

Always keep a gallon or half-gallon bottle of 
each kind of syrup in your reserve stock. This 
should be labeled and kept in your cellar or some 
cool place. 

187 



i 3 8 RIGBY'S RELIABLE CANDY TEACHER. 



Fruit juices cost more than extracats, but it 
pays to use them in your soda water. Use a fruit 
juice such as you will find advertised in the rear 
of this book and your customers will come again. 

If a customer breaks a glass don't accept pay for 
it; look pleasant; it was an accident. 

Have stools in front of your fountain counter; 
but you must be careful lest you have loafers. 

It is a good idea to have two or three tables, or 
as many more as is necessary, to accommodate 
your trade, and chairs for them, to serve ice cream 
soda. This is popular with ladies. 

Always serve a small glass of ice water with 
your ice cream soda. 

If it is possible, make your own ice cream; then 
you avoid getting good ice cream one day and 
poor the next. If you want something very fine 
for fountain trade, use our formula No. 1. 

Don't sell ice cream soda for five cents just be- 
cause your competitor does; give them something 
good and charge them ten cents; you will find your 
customers will be willing to pay that if you give 
them good soda. Always keep a good line of 
crushed fruits; do not use preserves. Get your 
crushed fruits from some good reliable house that 
makes this a business. See avertisement in rear 
of book. 

Have your fountain clerk dressed in white coat 
and apron; never allow him to wear soiled linen. 



RIGBY'S RELIABLE CANDY TEACHER. 139 

Do not cover your fountain top to prevent it 
from getting dirty; it takes but little time to wash 
it, and it is too fine a fixture to hide by covering 
it up. 

Have your silver polished frequently; it gives 
your fountain the appearance of cleanliness. 

Egg drinks can be made very popular and 
profitable by exercising care in their mixture. 

Be liberal in your soda advertising, as it is the 
best paying part of your store during summer 
seasons, if properly attended to. 

The following recipes are figured on the basis of 
one gallon : 



VANILLA SYRUP. 



1 gallon simple syrup. 

2 ounces vanilla extract, 
y± ounce soda foam, 
Caramel color. 



LEMON SYRUP. 

1 gallon simple syrup, 

2 ounces citric acid solution, 
14 ounce soda foam, 

2 ounces lemon extract. 



ORANGE SYRUP. 

1 gallon simple syrup, 

1 ounce citric acid solution, 

2 ounces orange extract. 



MO RIGBY'S RELIABLE CANDY TEACHER. 

COFFEE SYRUP. 

1 gallon simple syrup, 

3 ounces coffee extract, 

y± ounce soda foam, 

Caramel color to suit your own idea. 



RASPBERRY SYRUP. 

28 ounces raspberry stock, 
1 ounce citric acid solution. 
Add simple syrup to fill gallon. 



ORANGE SYRUP. 

28 ounces orange stock, 
1 once citric acid solution. 
Add simple syrup to fill gallon. 



BLOOD ORANGE SYRUP. 

1 ounces raspberry stock, 

1% ounces orange extract, 

1 ounce citric acid solution. 

Fill balance of gallon with simple syrup. 



WILD CHERRY SYRUP. 

1 gallon simple syrup 

1 ounce citric acid solution, 

2 ounces wild cherry extract, 
Carmine color. 



RIGBY'S RELIA BL E CANDY TEACH ER. 141 

SHERBET SYRUP. 
1 quart raspberry syrup, 
1 quart pineapple syrup, 
1 ounce orange extract, 
1 ounce citric acid solution. 
Fill balance of gallon with simple syrup. 



SARSAPARILLA SYRUP. 

1 gallon simple syrup, 

2 ounces sarsaparilla extract, 
y± ounce citric acid solution, 
Carmel color. 



GINGER ALE SYRUP. 
1 gallon simple syrup, 
1 ounce citric acid solution, 
1 ounce ginger ale extract, 
Caramel color. 



PINEAPPLE SYRUP. 
24 ounces of pine apple stock, 
14 ounce soda foam, 
% ounce citric acid solution. 
Fill gallon with simply syrup. 



STRAWBERRY SYRUP. 
24 ounces strawberry stock, 
^4 ounce soda foam, 
V2 ounce citric acid solution, 
Carmine color. 
Add simple syrup to fill gallon. 



i 4 2 RIG BY' S RE LIABLE CANDY TEACHER. 

GRAPE SYRUP. 
28 ounces grape stock, 
1 ounce citric acid solution, 
Fill up gallon with simple syrup. 



BLACKBERRY SYRUP. 
24 ounces blackberry stock, 
1 ounce citric acid solution, 
!/4 ounce soda foam, 
Carmine color. 
Add syrup to fill gallon. 



CHOCOLATE SYRUP. 
Boil 1 quart simple syrup; when this first comes 
to a boil add 8 ounces of powdered cocoa; keep 
stirring for ten minutes over a slow fire, then take 
it from the fire add 3 quarts of simple syrup and 
V2 ounce of vanilla extract. In making chocolate 
syrup be careful to get good cocoa. It may cost 
you a little more, but it gives you better results. 
In the rear of this book you will find cocoas ad- 
vertised that I have used and I know all of them 
are thoroughly reliable, and you cannot make a 
mistake in using them. 



MEAD SYRUP. 
3 ounces extract of mead. 
1 ounce soda foam, 
Color caramel color. 
Fill balance of gallon with simple syrup. 



RIGBY'S RELIABLE CANDY TEACHER. 143 



CHAMPAGNE FIZZ. 

2 quarts simple syrup, 

(I ounces whisky or brandy, 

\y<2. ounces vanilla extract. 

1 pint condensed milk. 

Use 1 ounce of this to a glass. 



BANANA SYRUP. 
2 ounces banana extract, 
y± ounce soda foam, 
y% ounce citric acid solution. 
Fill balance of gallon with simple syrup. 



PORTERIA SYRUP. 

1 pint port wine, 

1 ounce citric acid solution, 

Caramel color. 

Add simple syrup to fill gallon. 



AMBROSIA SYRUP. 
4 pints raspberry syrup, 
4 pints vanilla syrup, 
14 ounce soda foam. 



MINT SYRUP. 
V2 ounce essence peppermint, 
y± ounce soda foam, 
Color green. 
Fill balance of gallon with simple syrup. 



144 RIGBY'S RELIA BLE CANDY TEAC HER. 

WINTERGREEN SYRUP. 
y^, ounce of essence of wintergreen, 
Y^ ounce soda foam, 
Color delicate pink. 
1 gallon simple syrup. 



PEAR SYRUP. 
2 ounces pear extract, 
^4 ounce soda foam, 
y% ounce citric acid solution, 
Color yellow, 
1 gallon simple syrup. 



APRICOT SYRUP. 
2 ounces apricot extract, 
y± ounce soda foam, 
V2 ounce citric acid solution, 
Color orange, 
1 gallon simple syrup. 



CLARET SYRUP. 
1 pints claret wine, 
1 ounce citric acid solution, 
2>y% quarts simple syrup. 



DON'T CARE SYRUP. 
8 ounces brandy, 
3 quarts simple syrup, 
^4 ounce soda foam, 
V4 ounce citric acid solution. 



RIGBY'S RELIABLE CANDY TEACHER. 145 

ORGENT SYRUP. 
y^ ounce essence almond, 
y<2, ounce soda foam, 
1 gallon simple syrup. 



EGGNOG. 
1 ounce Don't Care syrup, 

1 egg> 

A little powdered sugar, 
Cracked ice, 

A dash of ginger extract. 

Fill glass with milk; shake; sprinkle ground 
mace on top. 

EGG CHOCOLATE, 

2 ounces chocolate syrup, 
1 ounce cream, 

1 egg, 

Cracked ice. 

Shake in shaker, then fill glass with fine soda 
stream; sprinkle ground mace on top. 



EGG PHOSPHATE. 

2 ounces lemon syrup. 

Several dashes of phosphate, 

V<2. ounce cherry syrup, 

1 egg, 
Cracked ice. 

Shake in shaker; fill with fine soda stream; strain 

into soda glass, and sprinkle ground nutmeg over 

top. 



i 4 6 RIGBY'S RELIABLE CANDY TEACHER. 

ORANGE CIDER. 

Artificial. 
2 gallons water. 

1 gallon rock candy syrup, 

2 ounces orange extract, 

2 ounces citric acid solution. 

Color, and add a few slices of orange. 

This can be weakened by adding more water. 



EGG FLIP. 

1 ounce vanilla syrup, 

2 ounces cream, 

1 e gg. 

Dash of sherry. 

Shake in shaker with cracked ice; fill shaker 

with fine soda stream; strain into soda glass and 

sprinkle ground mace on top. 



EGG NECTAR. 
2 ounces egg nectar syrup. 
Cracked ice. 

Shake in shaker; fill with fine soda stream; strain 
into soda glass; sprinkle with ground mace. 



SHERRY FLIP. 
1 ounce Don't Care syrup, 
1 ounce cream, 
Several dashes of sherry, 

1 egg, 
Cracked ice. 



RIGBY'S RELIABLE CANDY TEACHER. 147 

Shake in shaker, then fill shaker with fine soda 
stream; strain into soda glass; sprinkle top with 
ground mace. 

CHERRY PHOSPHATE. 
Use 2 ounces of wild cherry syrup No. 15, 
Several dashes acid phosphate, 
Draw 8-ounce mineral glass full plain soda. 
Mix by throwing from one to the other. 



ORANGE PHOSPHATE. 
Use 2 ounces orange syrup No. 11, 
Several dashes acid phosphate, 
8-ounce glass full plain soda. 
Mix. 



LEMON PHOSPHATE. 
Use 2 ounces lemon syrup, 
Several dashes of phosphate, 
8-ounce mineral glass plain soda. 
Mix. 



VICHY PHOSPHATE. 
Draw mineral glass nearly full of vichy water. 
Add several dashes of acid phosphate. 
Stir with a spoon. 



RASPBERRY PHOSPHATE. 
This makes a very fine phosphate, and you can 
get quite a run on it if you advertise it. It is 
especially adapted for hot weather. 



148 RIGBY'S RELIABLE CAND Y TEA CHER . 

2 ounces of raspberry syrup, 
Several dashes phosphate, 
8-ounce glass of plain soda. 
Mix. 

Pineapple, strawberry, peach, grape and claret 
phosphates are all made as the above. 



CLARET PHOSPHATE. 

1 gallon claret phosphate. 

1 gallon simple syrup. 

Use about 2 ounces of this syrup to each glass, 
with several dashes of phosphate; serve in small, 
thin glasses. 

A much better way to serve this phosphate is in 
small, thin wine glasses; it gives it a much better 
appearance, and leads people to believe it is finer 
than any other phosphate. 



EGG LEMONADE. 
Juice of one lemon, 
Powdered sugar, 

1 egg> 

Cracked ice. 

Shake in shaker, then fill shaker with fine soda 
stream; strain into soda glass; sprinkle top with 
ground nutmeg. 

EGG CALISAYA. 
1 ounce lemon syrup, 
1 teaspoonful elixir calisaya, 
Several dashes phosphate, 



RIGBY'S RELIABLE CANDY TEACHER. 149 



1 egg, 

Cracked ice. 

Shake in shaker, then fill shaker with fine soda 
stream; strain into soda glass; sprinkle top with 
ground mace. 

GINGER FIZZ. 

1 gallon simple syrup, 

2 ounces ginger ale extract, 
1 ounce lemon extract, 

1 ounce of citric acid solution. 

In using this syrup, use two ounces to a glass; 
draw same as ginger ale; add a teaspoonful of 
powdered sugar. 

GINGER SYRUP. 

This syrup can only be made by confectioners, 
as the expense is too great to those who cannot 
use the ginger later for other purposes. 

Buy a half barrel or keg of Canton ginger. 
Strain the syrup off if it and put in separate vessel 
and it is ready for use; then fill your keg of Canton 
ginger with simple syrup; let stand until the other 
is used up, or after standing two weeks it is ready 
for use again; this can be repeated several times. 

Canton ginger may be procured of any of the 
supply houses advertised in this book. 

NECTAR SYRUP. 
1 quart strawberry syrup, 

1 quart vanilla syrup, 
4 ounces port wine, 
y<2. ounce soda foam, 

2 quarts simple syrup. 



150 RIGBY'S RELIABLE CANDY TEACHER. 



ROOT BEER SYRUP. 



1 gallon simple syrup, 

2 ounces root beer extract, 
V2 ounce soda foam. 
Color with caramel color. 



CABINET FLIP. 
1% ounces Royal Cabinet syrup, 

A few dashes port wine, 

Cracked ice. 

Shake in shaker, then fill shaker with fine soda 
stream; strain into soda glass; sprinkle ground 
nutmeg on top. 



BIRCH BEER. 

1 gallon simple syrup, 

2 ounces birch beer extract, 
y> ounce soda foam. 

Color with caramel color. 



CLOVE SYRUP. 



1 gallon simple syrup, 
y> ounce essence clove, 
y> ounce soda foam. 
Color pink. 



RIGBY'S RELIABLE CANDY TEACHER. 151 



CINNAMON SYRUP. 
1 gallon simple syrup, 
10 drops oil cassia, 
y<z ounce soda foam. 
Color delicate red. 



ANISE SYRUP. 
1 gallon simple syrup, 
8 drops oil anise, 
}4 ounce soda foam. 
No color. 



CATAWBA SYRUP. 
3 quarts simple syrup, 
1 pint Catawba wine, 
V2 ounce citric acid solution, 
a /4 ounce soda foam. 
Color red. 



RED COLOR FOR SYRUP. 
1 ounce No. 40 carmine, 
1 pint alcohol. 



SODA FOAM. 

8 ounces soap bark chips. 

Place them in 1 gallon of boiling water, let 
stand for three hours, then place 3 ounces gum 
arabic in this; let it stand for 48 hours; strain 
through fine sieve, and it is ready for use. Use 
about y± ounces of this foam to a gallon of syrup. 



i 5 2 RIGBY'S RELIABLE CANDY TEACHER. 



SIMPLE SYRUP. 

30 pounds granulated sugar, 

3 gallons water. 

Bring this to a gentle boil over a slow fire; let 
it stand until perfectly cold, then strain through a 
piece of cheese cloth. 



EXTRACTS. 
We give you a few formulas for the manufacture 
of extracts, but we advise you to buy them of 
some reliable house that makes this a business. 
See advertisement in rear of book : 

1. Extract of Aniseed — Aniseed, ground, 
twelve ounces; alcohol, five pounds. 

2. Angelica — Angelica root, twelve ounces; 
five pounds. 

3. Basilicum — Leaves of basilicum, three 
pounds; alcohol, five pounds. 

4. Bergamot — Bergamot rind, one pound four 
ounces; alcohol, five pounds. 

5. Extract of Calamus — Calamus root, one 
pound; alcohol five pounds. 

6. Lemon Extract — The rind of sixty fresh 
lemons; alcohol, five pounds. 

7. Orange — Orange peelings, fresh, two 
pounds; alcohol, five pounds. 

Great care should be taken when peeling these 
fruits, so as not to cut the inner white skin, but 
only the yellow part, because the white of both the 



RIGBY'S RELIABLE CANDY TEACHER. 153 



lemon and the orange has a bitter taste and will, 
when introduced into the extract, spoil the fine 
flavoring quality of these fruits. 

8. Nutmeg — Ground nutmeg, twelve ounces; 
alcohol, five pounds. 

9. Cloves — Whole cloves, twelve ounces; alco- 
hol, five pounds. 

10. Extract of Peppermint — The fresh leaves 
of peppermint, two pounds; alcohol, two pounds. 

11. Roses — One pound of fresh salted leaves of 
roses; alcohol, five pounds. 

12. Sage — Fresh leaves of sage, three pounds; 
alcohol, five pounds. 

13. Celery Extract — Celery seeds, mashed, 
three ounces; alcohol, five pounds. 

14. Coffee Extract — Good coffee roasted and 
ground into a coarse powder, two pounds; alcohol, 
five pound. 

15. Caraway — Caraway seeds, one pound; al- 
cohol, five pounds. 

16. Cacao — One pound of ground cacao, pre- 
viously freed from grease; alcohol, five pounds. 

17. Tonka Beans — Tonka beans, pounded, one 
pound; alcohol, five pounds. 

18. Vanilla — Vanilla beans, cut into small 
pieces, eight ounces; alcohol, five pounds. 

19. Violet Extract — Orris root, powdered, one 
pound; alcohol, five pounds. 



154 RIGBY'S RELIABLE CANDY TEACHER. 

20. Cinnamon — Ceylon cinnamon, whole, one 
pound; alcohol, five pounds. 

21. Bitter Almonds — Oil of bitter almonds, six 
ounces; alcohol, five pounds. 



CARBONATED WATERS. 

My advice, especially to the smaller dealers, is 
to have some reliable bottling company make your 
carbonated waters; but if you use a great deal of 
it, and are situated so that you can carbonate your 
own waters, use the carbonic acid gas cylinders. 
One of the cylinders will charge from 80 to 100 
gallons of water. This will make your founts cost 
you about twenty-five cents for ten gallons. 



THE WAY TO DRAW ICE CREAM SODA. 

First place your ice cream in your glass, then 
your crushed fruits then turn on fine soda stream 
until glass is filled. This makes the finest ice 
cream soda it is possible to make. My mode of 
drawing is entirely different from any other soda 
experts. 

MAKING SOLID DRINKS. 

In drawing solid drinks put the syrup in first, 
then use an eight-ounce mineral glass to draw 
your plain soda in. Add your phosphate to your 
syrup if required, and mix by throwing from one 
glass to the other. 



RIGBY'S R ELIABLE CAN DY TEACHER. 155 

Never use shaved ice in soda water, as it spoils 
your soda and makes it flat tasting. Shaved ice 
should be used for no other purpose at a soda 
fountain but for the manufacture of glaces. In 
making egg drinks don't use shaved ice, but 
cracked ice, small lumps, as this breaks your egg 
up and is strictly necessary in this mixture. 



GLACES. 

Glaces are made by shaving ice in an ice shaver 
into small glass mugs. After you have rilled your 
glass mug with crushed ice, use a long soda spoon 
to make a hole in the middle of the ice; fill this with 
crushed fruit, or any flavor that you like, shave a 
little more ice on top, and it is ready for the 
customer. 

This is a very profitable drink and the most 
popular flavors are cherry, strawberry, orange, 
peach, raspberry, pine apple, plum, apricot and 
claret. 



CITRIC ACID SOLUTION. 

Put 5 pounds of crushed citric acid and 1 pint 
of water into a galvanized iron kettle and bring to 
gentle boil, constantly stirring, immediately filter- 
ing through paper into gallon bottle; add enough 
warm water to fill bottle; keep well corked. 



156 RIGBY 'S RELIABLE CANDY TEACHER. 

RED COLOR FOR SODA SYRUPS. 

Take 1 ounce of No. 40 carmine and add 4 
ounces of alcohol; let stand for a short time and be 
very careful in using it, as it is very strong and 
necessitates only a few drops to a gallon of syrup. 



HOT SODA. 

In making hot soda, it is not necessary to use 
carbonated water. Get a coffee urn — a fancy 
nickel plated one — and keep hot water in it all the 
time. Use great care in keeping this urn cleaned 
out. Hot soda has not been as thoroughly ad- 
vertised by the soda fountain people throughout 
the United States as it should have been. I find 
hot soda business very profitable if properly con- 
ducted. Use small, thin china cups and saucers. 
I prefer the plain instead of the decorated, as they 
look much cleaner and neater. Most of the ex- 
tracts used in making hot drinks are prepared, but 
I shall give you a few that I manufacture myself 
and find them to give better satisfaction and are 
cheaper than those I can buy. 

Salt, pepper, nutmeg and celery salt, are four 
articles that should be kept in small salt cellars to 
set on your soda counter. Don't use ice cream 
soda spoons, but get a dozen small sized teaspoons. 
Have cream pitcher and sugar bowl to match your 
cups. 



RIGBY'S RELIABLE CANDY TEACHER. 157 



HOT LEMON SYRUP. 

1 gallon simple syrup, 
4 oz. lemon extract, 

2 oz. citric acid solution. 



HOT GINGER SYRUP. 
1 gallon simple syrup, 
3 oz. ginger ale extract, 
V2 oz. citric acid solution. 



HOT BEEF TEA. 

Put V2 teaspoonful of beef extract into a cup, 
turn hot water into it, stir well, adding salt and 
pepper to suit. 

Use very little pepper. 



HOT CLAM SODA. 
Use 1 tablespoonful of clam juice, a little sweet 
milk, then add your hot water; stir with a spoon 
and add salt and pepper. 



HOT CELERY BEEF. 
Make same as beef tea, except add, quite lib- 
erally, your celery salt. 



HOT MALTED MILK. ' 
One teaspoonful of malted milk, then add hot 
water: stir well, then salt and pepper. 



158 RIGBY'S RELIABLE CANDY TEACHER. 



HOT CHOCOLATE. 
Use about 1 ounce of chocolate syrup No. 2; 
about 3 ounces milk; fill mug with hot soda and 
add a spoonful of rich cream. 



HOT COCOA. 

Place one teaspoonful of powered cocoa in cup. 
then one ounce of milk, then two or three lumps of 
sugar, then slowly fill the mug with hot soda, con- 
stantly stirring. 

Great care should be used in making this, as 
the cocoa lumps if you are not very careful. 



PERSIAN SHERBET. 

Place in one phosphate bottle 1 pint of alcohol 
and 1 pint of oil of orange, sweet; color this pink; 
now fill another phosphate bottle with citric acid 
solution. 

This can be served with any syrup, but the most 
popular are such as phosphates, lemon, orange, 
cherry, grape, raspberry. 

Draw 2 ounces of your syrup, then fill half full 
of cracked ice and a couple of dashes out of each 
bottle. Serve same as phosphate, in small eight- 
ounce mineral glasses. 



CREAM FRAPPE. 
This is a very popular and profitable drink and 
a ten-gallon fount full of frappe will net you $38.70 
and cost you $1.60 to make it. 



RIGBY'S RELIABLE CANDY TEACHER. 159 



First dissolve 8 ounces of Coxe's gelatin in ^ 
gallon of hot water; now filter 7 gallons of cold 
water into a ten-gallon fount; add IV2 gallons of 
simple syrup and 8 ounces 'of vanilla extract; now 
strain the gelatin water into a dishpan and color 
a blood red; add it to the balance in ten-gallon 
fount and charge to 160° solid. After the fount is 
charged the blood red will turn into a delicate 
pink and the vanilla kills the taste of the gelatin. 



ABOUT SUNDAES. 
This has become one of the most popular dishes 
served at the soda fountain. The one thing that 
should be first in your mind is the service used. 
Your champagne glasses, or your Sundae cups 
should be either silver, glass or china, but always 
thin and dainty in design. A special spoon smaller 
in size than your soda spoons and a small silver 
tray should be used. 



MERRY WIDOW SUNDAE. 
Put one disher of Ice Cream in a Champagne 
glass, then cover with crushed cherries, place nuts 
on crushed cherries, then crushed pineapple on 
nuts; place five cherries around edge of glass and 
one on top. This is a big hit of the large cities. 



TANGERINE SUNDAE. 
Take a Tangerine orange cut in half, remove the 
fruit. Care should be taken not to break the skin. 



i6o RIGBY'S RELIABLE CANDY TEACHER. 

Fill the half with vanilla ice cream, now pour on a 
ladle of crushed orange over the cream. Cut some 
long narrow strips of the orange peel, about 4 of 
them and place them on ice cream, running up 
and down. 



PUFFED RICE SUNDAE. 
Place a small disher of vanilla ice cream in a 
champagne glass; sprinkle a small amount of 
puffed rice over and around the ice cream then a 
few ground nuts. Top with a cherry. 



CASSIA SUNDAE. 
Place a small disher of caramel ice cream in a 
champagne glass, sprinkle shredded cocoanut over 
this, then a small amount of ground cinnamon over 
this. 



MARSHMALLOW SUNDAE. 
Place a small disher of vanilla ice cream in a 
champagne glass, cut some marshmallows in 
halves; place a row around your ice cream; pour 
a ladle of strawberry stock over the ice cream; now 
place a marshmallow on top and a cherry on the 
marshmallow. 

CANTELOUPE SUNDAE. 

Take a nice cold ripe canteloupe, cut in half, 

clean the seeds out; place a disher of vanilla ice 

cream in the canteloupe; pour a ladle of ground 

nuts over the ice cream; top with crystalized violet. 



RIGBY'S RELIABLE CANDY TEACHER. 161 



ORIENTAL FRUIT SUNDAE. 
Place in Champagne glass, small spoonful of 
ground Lichee nuts, then disher of vanilla ice 
cream; place ground figs x /2 way round the ice 
cream, then ground dates the other half; then place 
small pieces of figs and dates cut up on the ice 
cream. Top with cherry. 



RAINBOW SUNDAE. 

Place in a champagne glass, half a disher of 
strawberry ice cream; V2 disher of vanilla ice 
cream; half a ladle of crushed pine apple on one 
side, half a ladle of cherries on the other. Top with 
crystalized mint leaf. 



CHERRY SUNDAE. 
Place a disher of ice cream in your glass or cup; 
then a good, big ladle of whole cherries mixed 
with some syrup; have a few extra large Mara- 
schino cherries under your counter and place one 
of these on top of your ice cream. 



MAPLE NUT SUNDAE. 
Place a disher of vanilla ice cream in your sun- 
dae cup or glass; now pour about one ounce of 
maple syrup over the ice cream, then sprinkle 
about one tablespoonful of chopped nuts over this. 



i62 RIGBY'S RELIABLE CANDY TEACHER. 



STRAWBERRY SUNDAE. 

Place a disher of ice cream in your sundae cup 

or glass, then have some nice ripe strawberries 

crushed mixed with syrup and powdered sugar; 

then place 2 or 3 whole strawberries on top of this. 



PLAIN SYRUP SUNDAES. 

Sundaes can be made with any syrup, or flavors 
used at the soda fountain. Simply use the plain 
ice cream and pour your flavor desired over it. The 
same rule applies to nut sundaes. Some fountains 
carry four or five different kinds of ground nuts, 
but I do not think this is necessary, as it is very 
hard when the mixture is made to distinguish the 
kind of nut used. The main thing is to be sure 
the nuts are absolutely fresh, and not rancid. 

HOW TO USE CREAM FRAPPE. 
Serve with any flavor. In drawing syrup for 
frappe use 1% ounces on the glass. For instance: 



CHOCOLATE FRAPPE. 

Draw IV2 ounces of chocolate syrup in soda 
glass; now fill glass one-third full of frappe; then 
fill balance of glass with heavy soda stream; now 
pour from one glass to the other, then turn just 
a little frappe on top, and you have one of the 
most inviting drinks imaginable. 

Twenty different drinks can be made from this 
recipe. 



RIGBY'S RELIABLE CANDY TEACHER. 163 



FRAPPE FOR EGG DRINKS. 

First draw your syrup, l 1 /^ ounces to the glass; 
add your egg and cracked ice, then shake in 
shaker, then add one-third of an eight-ounce min- 
eral glass full frappe .throwing from one glass to 
the other, then draw just a little frappe on top and 
sprinkle with ground nutmeg.' 



FRAPPE WITH ICE CREAM SODA. 

After you have your ice cream soda ready to 
serve, but not quite filled to the top, fill glass up 
with frappe. This is especially popular with ladies. 



NOTICE. 

In giving you recipes in all these sherbets I 
have made the amount of sugar the same. 

Now, in a great many sherbets it is necessary 
to use more sugar than others. The amount to be 
used in each one can be ascertained only by one's 
own taste. Taste your sherbet as you prepare it. 
When you have it the sweetness desired, then it 
ought to be satisfactory. In the amount of fruit 
used it is not strictly necessary to follow my direc- 
tions as to the amount used in all these recipes, 
but make them stronger or weaker, as you like. 
T simply give these proportions, such as I find give 
the best satisfaction. 



i6 4 RIGBY'S RELIABLE CANDY TEACHER. 



BANANA SHERBET. 

3 quarts water, 

6 pounds XXXX sugar, 

About 15 very ripe bananas, 

White of one egg. 

Press them through a fine sieve into your sugar 
and water, then add 1 ounce of citric acid solution; 
strain all through a sieve into the freezer, and 
freeze. 



No. 1. CURRANT SHERBET. 

3 quarts water, 

6 pounds XXXX sugar, 

3 quarts of ripe red currants, 

White of 1 egg. 

Press them through a fine sieve; add them to 
your sugar and water, with 1 ounce of citric acid 
solution; strain into freezer, and freeze. 



No. 2. CURRANT SHERBET. 

Mash 2 quarts red currants and 1 quart of red 
raspberries, add 6 pints rock candy syrup; place 
on fire, bring to gentle boil, then add the juice of 
2 lemons and strain through fine sieve; then add 
whites of 2 eggs, and freeze. 



No. 1. STRAWBERRY SHERBET. 

3 quarts water, 

6 pounds XXXX sugar, 

1 ounce citric acid, 



RIGBY'S RELIABLE CANDY TEACHER. 165 

3 quarts large, ripe strawberries, 

White of 1 egg. 

Press the berries through a fine sieve, add them 
to your sugar and water, and strain all through a 
fine sieve into your freezer. 



No. 2. STRAWBERRY SHERBET. 

Proceed same as above, only when preparing 
berries simply crush them up well and put in whole. 
This mode is used quite extensively in some parts 
of the country, but I prefer the first recipe, be- 
cause the berries being put in whole causes them 
to freeze in lumps. 



PEACH SHERBET. 

3 quarts water, 

6 pounds powdered sugar, 

White of 1 egg. 

Take 2 dozen peaches; they must be very ripe; 
remove the seeds and press them through a fine 
hair sieve, then add 1 ounce of citric acid solution; 
strain through a sieve into your freezer, then 
freeze. 

In making peach sherbet crack about 6 of the 
stones and mash them in a glass with a little water. 
Add this to your batch, and it will make a great 
improvement in the flavor. 



166 RIGBY'S RELIABLE CANDY TEACHER. 



BLACKBERRY SHERBET. 

3 quarts water, 

6 pounds XXXX sugar, 

1 ounce citric acid solution. 

White of 1 egg, 

3 quarts very ripe blackberries. 

Press them through a fine sieve into your sugar 
and water, then strain all through a sieve, and 
freeze. 



APRICOT SHERBET. 

3 quarts water, 

6 pounds XXXX sugar, 

White of 1 egg. 

Take 2 dozen apricots; they must be very ripe; 
remove the seeds and press them through a fine 
hair sieve, then add 1 ounce of citric acid solution; 
strain through a sieve into your freezer, then 
freeze. 



PLUM SHERBET. 

3 quarts water, 

6 pounds powdered sugar, 

White of 1 tgg. 

About 2 quarts very ripe wild goose plum, or 
any other variety that is not too flat tasting. I 
prefer the wild goose plum, as it produces a bet- 



RIGBY'S RELIABLE CANDY TEACHER. 167 



ter flavor than most others. Remove the seeds 
and press them through a fine sieve and add 1 
ounce of citric acid solution; strain all through 
sieve into your freezer, and freeze. 



RASPBERRY SHERBET. 

3 quarts water, 

6 pounds XXXX sugar. 

Take 3 quarts of fresh, ripe raspberries; don't 
use red raspberries, as they are too flat-tasted ; use 
the black ones; press them through a fine hair 
sieve, then add this to your sugar and water; then 
add white of 1 egg, and strain all through a sieve 
into your freezer, and freeze. 



No. 1. ORANGE SHERBET. 

Take 3 quarts of water, add 6 pounds powdered 
sugar, boil for twenty minutes; remove from fire, 
add the juice of 40 oranges; let cool; strain, and 
add the whites of 3 eggs. 



No. 2. ORANGE SHERBET. 

Squeeze out juice of 20 oranges and 12 lemons; 
add 6 pints rock candy syrup, % ounce citric acid 
and whites of 2 eggs; also grate the rinds of 3 
oranges and color a delicate orange color, then 
freeze. 



1 68 RIGBY'S RELIABLE CANDY TEACHER. 

LEMON SHERBET. 
Take 6 pints of water, 6 pounds sugar; boil for 
twenty minutes; add the juice of 20 lemons; let 
cool; strain, and add the whites of 3 eggs; then 
freeze. 

PINEAPPLE SHERBET. 

3 quarts water, 

6 pounds XXXX sugar, 

6 pineapples, cut up fine, 

White of 1 egg. 

Press through a fine hair sieve; add 1 ounce of 
citric acid solution; strain into freezer, and freeze. 

Canned pineapple can be used instead of fresh 
pineapple. Use two cans of grated instead of the 
6 whole ones. 

POINTERS ON FREEZING. 
In all my recipes for making ice creams I tell 
you to strain your cream and sugar through a fine 
sieve. I do this as a precaution, thus avoiding 
flies and other small foreign particles being in 
your cream after it is frozen. Care should be ex- 
ercised in turning your freezer. Start slowly and 
at the finish turn very rapidly. By turning slowly 
at the start it avoids the producing of butter on 
the dasher, and by turning rapidly at the finish it 
swells your cream. I think it a good idea after 
you are through freezing to wash the top of your 
freezer off good before removing; it thus avoids 
small particles of salt falling in your cream. 



RIGBY'S RELIABLE CANDY TEACHER. 169 



POINTERS ON RE-PACKING ICE CREAM. 

When you re-pack your cream, if it is soft take 
your long wooden ice cream paddle and work it 
up and down, mixing your ice cream thoroughly, 
then pack it with an extra lot of salt with your ice. 
This is especially necessary after cream has stood 
a couple of days. In packing ice cream I think it 
is strictly necessary to use porcelain-lined cans, as 
it will not do to pack ice cream and let it stand in 
a tin can more than one day. 



ICE CREAM. 
Vanilla. 
This recipe is for pure cream, and I consider 
it the finest of my recipes, being very simple. 

To each gallon of cream use 1 3-4 pounds of 
XXXX powdered sugar. To each gallon of 
cream use 1 ounce of vanilla. 



ICE CREAM. 

Vanilla. 

Two gallons milk boiled quickly, stirring con- 
stantly; take off the fire and stir in 5 pounds of 
sugar and a /2 gallon condensed milk, then strain 
through cloth and let cool. When cool add 3^ 
gallons of cream and 4 ounces of vanilla extract, 
and freeze. 



170 RIGBY'S RELIABLE CANDY TEACHER. 



NEW YORK ICE CREAM. 
Three gallons of cream, Z 1 ^ pounds of powdered 
sugar, the whites and- yolks of 21 eggs; beat them 
up good, add them to your sugar and cream, and 
it is ready to freeze. This makes a very rich yel- 
low cream. 



ICE CREAM. 
Vanilla. 
This recipe is given for a very cheap article of 
ice cream. Take 1 quart of milk, add l 1 /^ ounces 
of gelatin. This gelatin must be dissolved in 1 
pint of hot water before using; then dissolve l 1 /^ 
pounds of sugar in 3 quarts of cold milk; strain 
this into freezer, add 1 ounce vanilla extract, then 
stir briskly for a minute; then it is ready for the 
freezer. 

VANILLA ICE CREAM. 
First beat 18 eggs, whites and yolks, then add 
2 1 /2 pounds of powdered sugar, 

2 gallons fresh milk, 

3 ounces vanilla extract. 

This makes a good ice cream and a very cheap 
one. 

STRAWBERRY ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar, 

3 quarts fresh strawberries. 



RIGBY'S RELIABLE CANDY TEACHER. 171 



Press them through a fine hair sieve, mix this 
with your sugar and cream and strain all through 
a fine sieve into the freezer, and freeze. 

PEACH ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX powdered sugar. 

Take 15 large, ripe peaches — it is necessary that 
they be dead ripe — remove the seeds and press 
them through a fine hair sieve; add them to your 
sugar and cream, then strain all through a fine 
sieve into your freezer, then it is ready to freeze. 



ORANGE ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Take 6 ripe oranges, grate the peel, then press 
the oranges and peel through a fine hair sieve; 
mix with sugar and cream and strain all through 
a fine sieve; then add a few drops of oil of orange, 
and it is ready to freeze. 

LEMON ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Then grate four lemons and press lemons and 
gratings through a sieve into your sugar and 
cream; add a few drops of oil of lemon, color a 
delicate yellow, then strain all through a fine hair 
sieve, and it is ready to freeze. 



172 RIGBY'S RELIABLE CANDY TEACHER. 



HOKEY POKEY ICE CREAM. 

Dissolve 5 ounces corn starch in 2 gallons of 
milk; add 4 pounds sugar; set on a slow fire until 
it boils so it thickens; take from the fire; add 

5 ounces vanilla extract, 

% gallon cream, 

Whites of 12 eggs, 

2 ounces gelatin. 

Dissolve in hot water; stir it up well and strain 
through a fine hair sieve; let it stand until it gets 
cool, then freeze, then put in molds and pack in 
tub of ice; let it stand one or two hours, then cut 
in slices and wrap in wax paper. 

This will stand lots of exposure before it will 
melt. 



TUTTI FRUTTI ICE CREAM. 

1 gallon cream, 

1% pounds sugar. 

Cut up very fine 3-4 pound of French cherries 
and pineapple; let them soak in brandy a short 
time, then add to the cream and sugar, and freeze. 
Soaking the fruits in brandy improves them in 
flavor and keeps them from freezing in hard lumps. 



CURRANT ICE CREAM. 

1 gallon cream, 

2 pounds XXXX sugar, 

3 pints fresh, ripe currants. 



RIGBY'S RELIABLE CANDY TEACHER. 173 

Press them through a fine hair sieve; either 
color a delicate pink or let it remain white so the 
currants will show in the cream. 

It is necessary to use more sugar in making this 
cream- because the currants being sour it must 
have more sweetness to offset the acid in the fruit. 

PLUM ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Take 8 ounces crushed fruit, or 3 pints very ripe 
wild goose plum; press through a fine sieve. Do 
not color, as I think it looks much better with that 
creamy look the plums produce. 



CHOCOLATE ICE CREAM. 
1 gallon cream, 
1}4 pounds XXXX sugar, 
8 ounces extra heavy chocolate syrup. 
Stir all together well and strain through a fine 
sieve; then it is ready to freeze. 

PISTACHIO ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Strain through a fine sieve, then add ^4 pound 
pistachio nuts, ground very fine, and a little pis- 
tachio extract; you can add a little green color or 
leave it white so the green nuts will show in it; 
then it is readv to freeze. 



i 7 4 RIGBY'S RELIABLE CANDY TEACHER. 



VIOLET ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Strain through a fine sieve, then add a little 
violet color and violet extract; then it is ready to 
freeze. 

This makes a very pretty cream for receptions 
or very fine trade. 



NUT ICE CREAM. 

Six different kinds of Ice Cream can be made 
after this recipe. They are 

English Walnut, Filbert, Almond, Pecan, Brazil, 
Hickory. 

And still only having one kind of ice cream 
vanilla in stock. 

Grind about 1 pound of each kind of the above 
nuts, keep them in small tin boxes where you dish 
your ice cream; first fill your disher, or measure, 
half full of cream, then put a big teaspoonful of 
the ground nuts into the disher, then fill up with 
ice cream. 

When you turn it out into the dish sprinkle a 
few nuts over the top and it is ready to serve. 

I have worked this scheme at the leading sum- 
mer resorts of Minnesota and a number of places 
in Florida. 

Your competitor will hear you are running so 
many different kinds of ice cream, and if he don't 
know how to make nut cream this way he will 



RIGBY'S RELIABLE CANDY TEACHER. 175 

mix the ground nuts in with his cream and freeze 
each kind separately, making it necessary to carry 
a much larger stock than you do 



RASPBERRY TCE CREAM. 

] gallon cream, 

1 3--. pou ids XXXX sugar. 

Take 3 quarts fresh, ripe raspberries, press them 
through a fine hair sieve into your cream and 
sugar, then strain all through a fine sieve, then it 
is ready to freeze. 



BANANA ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Take 12 very ripe bananas, press them through 
a fine hair sieve into your cream and sugar, then 
strain all through a fine sieve, and it is ready to 
freeze. 



BLACKBERRY ICE CREAM. 

1 gallon cream, 

1 3-4 pounds XXXX sugar. 

Take 3 quarts very ripe blackberries, press them 
through a fine sieve into your sugar and cream, 
then strain all through a fine sieve into the freezer, 
and freeze. 



i 7 6 RIGBY'S RELIABLE CANDY TEACHER. 



FANCY NUT ICE CREAM. 

24 eggs, 

5' pounds sugar 

Beat well together, then add one gallon of sweet 
cream and 2 quarts of milk. Cook to a good scald, 
then add one more gallon of cream. When cool 
flavor vanilla and freeze. When frozen add 1^2 
pounds of chopped nut meats; any kind desired. 
Stir them in thoroughly before you pack your 
cream. 



BISQUE ICE CREAM. 
To 1 gallon of vanilla ice cream stir in 8 ounces 
of crushed, dry almond macaroons. 

COFFEE ICE CREAM. 

To 1 gallon of cream, 

1 pound of sugar, 

3 ounces good ground coffee, and 

8 egg yolks. 

Place the sugar and coffee and half the cream 
on a slow fire and stir until it comes to a boil, then 
mix the yolks with the remaining cream; stir all 
together and bring to a boiling point. Then strain 
through a fine sieve. When cool freeze. 



CARAMEL ICE CREAM. 
Place 1Y2 pounds of granulated sugar in copper 
kettle and melt slowly without water. When a 
good brown, slowly stir in one gallon of sweet 



RIGBY'S RELIABLE CANDY TEACHER. 177 



cream, set off and add 4 pounds of granulated 
sugar and 2 gallons of cream. Flavor with 2 
ounces of vanilla. When cool freeze. 



FROZEN FRUITS. 

The fruits used in this recipe should be soaked 
for at least 4 hours in brandy. 
2 pounds of brandied fruit, 
2 quarts of water, 
2 pounds sugar. 
Whites of 2 eggs. 
Mix well together and then freeze. 



NORMONA PUNCH. 

3 quarts of peach juice, 
1 quarts of orange juice, 

4 pounds of sugar. 

Mix well by stirring, then freeze. 



WATER SOUFFLES. 

3 dozen eggs, whites and yolks, 
3 quarts of fruit juice, (any kind desired) 
6 pounds granulated sugar, 
3 quarts of water. 

Cook to a good scald, and when cold freeze. 
Can be made any color desired. 



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Technical Articles, Bakery Plans, Discussions 

of Bakery Methods, Recipes (original and 

selected), Bakery News, etc. 



We have for sale' a fine selection of books for 

bakers. Subscribers for the Bakers' Helper 

can get them at reduced rates. 



Address BAKERS HELPER a ™*° 

315 Dearborn St. 



The Box of Quality 




The Box YOU Should Use 

Why? 

Used by a majority of the best confectioners. 

Made from best grade stock. 

Folds flat saving valuable space. 

Instantly set up. 

Moderate Price 

Send for Sample. 

Whitney & Company, 

120 Water St 

Leomwister, Mass. 
Manufacturers of Paper Boxes of Every Grade- 



Nucoa Butter 

(Registered and Pattenledi 

For Thinning 

Chocolates Supersedes 

Cocoa Butter. 

Saves 50 to 60 Per Cent. 

Similar melting and setting points. Superior 
hygienic properties. 

PURE, ODORLESS, DIGESTIBLE, 
NEUTRAL. 

Cantains no wax, does not become rancid, 
quality never varies. 

Used by the Leading Houses 
Throughout the World. 

For Caramels, unwrapped, supersedes animal and 
mineral fats and waxes, and is the finest and most suc- 
cessful product yet discovered for this purpose. It is as 
sweet and nourishing as fresh cream. 

Many Manufacturers Use Tons of this Article Weekly. 

Packages, 224 or 112 Lbs. Cases. 

WRITE FOR SAMPLES to 

The Nucoa Butter Company 

133 Front Street. NEW YORK. 



Habicht, Braun 4 Co 



CHICAGO - NEW YORK 



IMPORTERS and MANUFACTURERS 



OF 




A CONFECTIONER and BAKER Uses 



ABSOLUTE HEADQUARTERS 
FOR ALL IMPORTED 
NUTMEATS AND FRUITS 



American Candy Makers 
Interested in Trade in 
Great Britain and Its 
Colonies Should Use 

"CONFECTIONERY" 

The Business Organ of 
British Confectioners. 



"CONFECTIONERY" is published 
monthly and is regularly used by 
the leading business manufacturers 



A specimen copy and advertising 
rates will be mailed on application 

Write to 

MACLARAN & SONS, Ltd. 

38 Shoe Lane, 
London, E. C. England. 



The Jos. B. Funke Co. 



Manufacturers 



Fine Chocolates 
and Specialties 

Correspondence Solicited. 
LaCross, Wisconsin. 



BESSIRE & COMPANY 

( Incorporated ) 

Indianapolis, Indiana Louisville, Kentucky 



Headquarters for 

Raw Material 

Supplies, Tools and 

Machinery for 

Confectioners, 

Ice Cream Makers and 

Soda Dispensers 



Write for our new 1909 Catalog 




ESTABLISHED 
1864. 



Full Catalogues 
Sent Free on 
Application. 

We Handle 
Every Tool 
You Need. 



Machine for Boiled Sugar. 



Thos. Mills & Bro., 

(INCORPORATED) 

1301 to 1309 N. Eighth St. 
Philadelphia, - - - Pennsylvania 



Manufacturers of 

Confectioners, 
Bakers and 
Ice Cream Tools 
and 
Machinery. 




Electric Freezers 




VICTOR ICE CREAM DISHER 
Patented October 6, 1908. 

The latest and the best. Bowl and knives 
are German Silver. Metal part of handle 
is brass, nickeled. Knives meet in center 
of bowl and remain rigid until thumb lever 
is pressed, which operates the knives in 
opposite directions to surface, making a 
clean cut and dropping the cream directly 
under the bowl, and does not flop it as a 
single knife disher will do. 

Sizes: 6, 8, 10, 12, 16 and 20 to quart. 

Price, $1.50 each. By mail, 15 cents extra. 



RAPID 
Ice Cream Disher 





All parts made of German Silver. The 
most practical cone-shape disher. (More 
than 50,000 in use. It is operated with one 
hand. Simply grip the handles together, 
and the four knives cut the cream loose. Re- 
lax grip and coil spring throws the handles 

Sizes: 4, 5, 6, 8, 10, 12, 16, 20 and 30 to 
a quart. 

Price, $1.10 each. By mail, 9 cents extra. 
(Note the change in price.) 




THE SUPERIOR DISHER 

It is a decided improvement in dlshers of 
this class. Cup is made of seamless steel, 
shank of brass with wood handle securely 
fastened by screw through the center. 
Knives are German Silver and end of same 
turned over edge of cup; this prevents knife 
from being pressed out of position when 
dishing hard ice cream. This feature alone 
makes it worth three of the ordinary style. 

Sizes: 5, 6, 8, 10, 12, 16 and 20 to a 
quart. 

Price, 30 cents each. Six cents extra 
by mail. 

Catalog is Free and shows our full line. 



Peanut Roasters 

Corn Popper* and 

Combination Roasters and 

Poppers 

$8.75 to $350. Great 

Variety. Easy Terms. 




The Leader for more than 
a quarter of a century. 



KINGERY MFG. CO., 106-108 E. Pearl St., Cincinnati, 



MAR 1 1909 



A Fine Line of 
High Grade 



Candies 




A one-pound box of our best 
by express, charges paid, upon 
receipt of Eighty Cents. 



M. F. RIGBY, 

Topeka, Kansas. 



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-1 B'A 



S<y2#£*1*l J * 



